Organic roots, sugar, wild yeast, water are the active ingredients in fermented bug starters.

All you need to do is feed and stir. Root bugs, sometimes referred to as worts, produce a wild fermentation when combined with sugar, water and the naturally occuring yeast found on the root itself that quickly produce a carbonated starter for creating a fizzy probiotic beverage. 

Made from the root of the ginger plant, a ginger bug is simply, water, sugar and finely chopped ginger, which starts actively fermenting within a couple of days. It is called a bug because it is alive and must be fed.  

 Its origins date from the colonial spice trade between British and Asian cultures, including the sugar-producing islands of the Caribbean. Its alcohol content was limited to 2 percent, a ratio governed by excise tax laws in 1855. Ginger beer was popular in Britain and its colonies from the 18th century. Other spices were added and current ginger beers are often manufactured rather than brewed, frequently with flavor and color additives.Ginger beer may still be produced at home using a SCOBY,   known as a ginger beer plant, or from a ginger bug starter created from fermenting ginger, sugar and water. 

Ginger beer has experienced a spike in popularity in recent years due to the popularity of cocktails like the Moscow Mule, hence why I invented a flavor of Shrub-Bucha called “Madame Mule,” only ours is zero net sugar and is made from kombucha, not ginger bug. 


Dirty Dozen Recipe

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Signature Recipes using the Base GINGER BUG 

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