Ginger Bug
In a 1 quart jar, combine 1 tbsp of ginger, 1 tbsp sugar and 16 oz water.
Stir well.
Cover with a cloth or coffee filter and affix with a rubber band.
Allow to sit in a warm place for 12 hours.
Stir and recover.
After 24 hours, add 1 tbsp of ginger and 1 tbsp sugar.
Stir well and cover.
Each day for 5 to 7 days, you will need to add 1 tbsp of ginger and 1 tbsp of sugar.
Stir the mixture every 12 hours until finished.
Store in the refrigerator until ready to use.
Ginger Soda
In a large pot, combine 1 gallon water and 1/3 C ginger.
Bring to a boil.
Cover and lower heat to simmer for 15 minutes.
Remove from heat and stir in 1 to 1 1/2 C sugar.
Allow mixture to cool completely to room temperature.
Strain and pour the mixture into a large jar and add 1 cup of strained ginger bug along with 1/3 cup freshly squeezed lemon juice.
Stir well and cover with a cloth or coffee filter.
Affix with a rubber band and allow the mixture to sit in a warm place for 24 to 48 hours.
Strain the rest of the ginger bug into a clean jar.
Discard used ginger.
Add 1 tbsp freshly chopped ginger and 1 tbsp sugar.
Top off with fresh non-chlorinated water.
Cover and repeat process of adding 1 tbsp ginger and 1 tbsp sugar every 24 hours for 2 days.
Be sure to stir every 12 hours.
After 2 days, place the ginger bug in the refrigerator until ready to use.
After the ginger soda is ready pour into bottles or jars that have tight fitting lids.
Attach the lids and allow the bottles or jars to sit at room temperature for 24 to 48 hours.
Check one of the bottles or jars for fizz after 24 hours.
When the soda is fizzy enough, place the bottles or jars in the refrigerator to chill before enjoying.
Lemon-Lime Soda
Peel the zest off of the lemons and limes.
Squeeze the juice from the lemons and limes through a mesh strainer and set aside. (This should equal about 1/2 cup)
Place the lemon and lime zest in a large pot along with the water.
Bring to a boil.
Cover with a lid and turn the heat down to low.
Simmer 15 minutes.
Take off the heat and stir in 1 to 1 1/2 cups of sugar.
Allow the mixture to cool completely to room temperature.
Remove the lemon and lime peels and discard.
Pour the mixture into a large jar.
Add the juice from the lemons and limes and the 1 cup strained ginger bug.
Cover with a cloth or coffee filter and affix with a rubber band.
Allow the jar to sit in a warm place for 24 to 48 hours.
Refresh the ginger bug as described above.
Pour the finished lemon-lime soda into bottles or jars with tight fitting lids.
Attach the lids and allow the bottles or jars to sit at room temperature for 24 to 48 hours.
Check one of the bottles or jars for fizz after 24 hours.
When the soda is fizzy enough, place the bottles or jars in the refrigerator to chill before enjoying.