1. Grate 20 g of ginger (with skin) and place it in a glass container with a lid.
2. Add 10 g of sugar and 0.5 fl oz of water.
3. After 24 hours, add the same amounts.
4. Repeat the process for 5 days.
5. On the 6th day, the fermentation will be complete and the ginger bug will be ready to use in multiple recipes.