Mix all the ingredients in a glass jar. Stir until the sugar is dissolved.
Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and dark to ferment for 3 days. (Stir each day).
Once you have bubbles forming at the top, strain the mixture and bottle it. Allow it to ferment for a further 3 to 5 days to build up the carbonation (make sure your bottle can handle the carbonation).
Once it’s fizzy, taste your ginger beer and decide whether you want to add more sweetener. Store in the refrigerator and consume within a few weeks.
The ginger bug needs the sucrose (sugar) for the initial ferment. However, feel free to use an alternative sweetener if you want to sweeten it after it’s been bottled.
Be sure to use plastic pop bottles or swing-top bottlesthat can handle the pressure of carbonation.