Ginger bug (starter)

From: https://gingerbugrecipes.com/ginger-bug/ Downsized to fit the fermentation jar.

Ingredients

Clean your equipment.
Add the water to the glass jar.
Wash ginger, but don’t peel. Grate 15 g (1 Tbsp) ginger and add it to the jar.
Add 15 g (1 Tbsp) of sugar to the jar and stir to dissolve.
Cover the jar with a paper towel and place in a place at room temperature outside of sunshine.
Feed it daily for 5 days with 1 Tbsp each of grated ginger and sugar. Around the evening of the second day, some bubbles should start to appear, indicating an active fermentation.
On day 5, when it’s bubbly and foamy and smells fragrant, the ginger bug is ready to use. A healthy ginger bug should taste like bland, slightly sweet, tangy, spicy water—not too sour or off. If it tastes too sweet, wait before adding more sugar until it ferments what’s already there.
When making soda, strain the amount needed. To keep the bug going after using it, feed it again with 1 Tbsp of grated ginger and 1 Tbsp of sugar, plus enough water to restore the original level. Or place it in the fridge for up to 1 month to store.