[My aim for this project is to create my own ready-made good bacteria source for achieving better digestion and ultimately, better wellness for my gut health.]() ![bottle-4355561_1280.jpg](https://img.blurt.world/blurtimage/cryptopie/a95b6587e2be5108d90cd635f3664b82175f620d.jpg) [Source](https://pixabay.com/photos/bottle-ginger-beer-homemade-brew-4355561/) I just saw a video of making a Ginger beer, the method that they use is just simple and it takes a few steps in order for you to make your own Ginger Beer in the end. The first step was to make a so-called Ginger bug, it will serve as the seed to make a colony of good bacteria so that the final product of this Ginger big will be used too inoculate a sterile juice of Ginger with some sugar added so that in that way we can make many bottles of Ginger beer for that particular batch which we want to produce. ![beer-422138_1280.jpg](https://img.blurt.world/blurtimage/cryptopie/48f34b760cd23cf5cd02758417aeafa1b626a3ec.jpg) [Source](https://pixabay.com/photos/beer-glass-ale-fermented-422138/) [Nobody is making Ginger Ale here in my country nor the thought of making it is in their minds and only relying on drinking Yakult which is our main source of good bacteria because of its wide availability.]() They showed how to make a ginger bug and it starts with about tablespoon of dicing ginger ginger root and adding the same amount of sugar plus some with equal amounts of water. You do that everyday for five days. You will already see the results when after day one, you can already see some bubbles forming which indicates that the good bacteria is eating away the sugars and producing carbon dioxide. It is important to not that we use purified water in the process and ta the same time rinsing the glass container with purified water in or too not kill the good bacteria which we are trying to multiply so that we can have a lot of ginger bug to be used to inoculate the separated cooked and cooled ginger and sugar solution. ![ginger-1960613_1280.jpg](https://img.blurt.world/blurtimage/cryptopie/358c5b5a71f5d108a8d282fdbcb1baa8baa30aa3.jpg) [Source](https://pixabay.com/photos/ginger-vegetables-food-1960613/) [Ginger will be the source of good bacteria in making Ginger bug and just a table sugar as its food to let them multiply to give you a substantial volume after five days of developing ginger bug to inoculate the sweet ginger juice which you will turn into a Ginger beer/ Ale.]() The opening of the jar which we are using for making the ginger bug must be closed not by a tight lid but with cloth held down by rubber band. In that way we can avoid making an unnecessary pressure to the jar because all the while, the good bacteria in it is constantly producing carbon dioxide which can create pressure to the ginger bug jar and break it if you will use a tight lid while you are in the process of making a Ginger bug especially in big amounts. You can add more purified water to your ginger bug but make sure to feed the bacteria in it by adding diced ginger and sugar and storing it in some place away from direct sunlight in your kitchen. The fermentation process will be faster if the temperature inside your house is hotter. Then after you had cooked some amount of ginger and sugar, you will have to cool it off first before straining the solids out (ginger) into a separate clean and rinsed jar where you would inoculate your pre-made ginger bug. After a day you can already see some bubbling which is a great indicator that the good bacteria is eating the sugars of the sweet ginger juice that you had made. After a day or two you have to transfer the still fermenting juice to pressure resistant bottles in which you will have to wait for another two days before refrigerating the ginger ale. ![water-2825771_1280.jpg](https://img.blurt.world/blurtimage/cryptopie/e820a55b15204ca060fde1f804a3dad45a52c0b0.jpg) [Source](https://pixabay.com/photos/water-tap-black-and-white-macro-2825771/) [We must not use tap water or Chlorinated water because it kills the good bacteria that we wanted to multiply.]() Note that the Ginger beer/Ale will still be fermenting if even if you refrigerate it because the bacteria in it still have food like the sugar in the Ginger juice and this creates continuous pressure. So to avoid explosion, you can manually vent the bottles by slowly opening the bottles to let out pressure. Note that the more time you ferment the Ginger beer, the more alcohol it produces. What we want is to ingest more good bacteria to help us reap the benefits for our guts so that we can achieve a better digestion, good immunity, etc. ![wine-259858_1280.jpg](https://img.blurt.world/blurtimage/cryptopie/272c7b916918bd48f0479caf0557741ce027d91c.jpg) [Source](https://pixabay.com/photos/wine-glass-white-wine-glass-of-wine-259858/) [Ginger beer/ Ale will turn more alcoholic and less sweeter of you ferment it longer in the final glass bottles as long as there is sugar for the good bacteria to eat. Then keep in mind that the pressure would build-up too in the process so in that case we must vent the pressure to prevent explosions. ]() ![oie_FyF2zzOTXMJL.gif](https://img.blurt.world/blurtimage/cryptopie/87e40e20be74195931c08bb16d61088cc05fe2c0.gif)