Day 1: In a clean glass jar (about 1-liter capacity), combine the 2 tablespoons of grated ginger, 2 tablespoons of sugar, and 2 cups of warm filtered water. Stir well until the sugar dissolves. Cover the jar loosely with a lid, cheesecloth, or coffee filter secured with a rubber band to allow air circulation but keep out contaminants. Place the jar in a warm spot (around 70-80°F or 21-27°C) away from direct sunlight.

Daily Feeding: For the next 3-7 days, add 1 tablespoon of grated ginger and 1 tablespoon of sugar to the jar once every 24 hours. Stir gently to dissolve the sugar. Continue to cover loosely and return to its warm spot. You should start to see small bubbles forming on the surface and around the ginger pieces, especially after stirring. The water may become cloudy, and a yeasty smell might develop.

Ready to Use: Your ginger bug is ready when it's consistently bubbly and active, usually within 3-7 days. It should smell slightly yeasty and fermented, not unpleasant. Once active, you can use about 1/4 to 1/2 cup of the liquid (strained) to ferment 1-2 liters of your desired beverage. Remember to replenish your ginger bug with fresh ginger and sugar each time you use some of the liquid.

Maintenance: To keep your ginger bug alive and active, store it in the refrigerator once it's established. Feed it once a week with 1 tablespoon of ginger and 1 tablespoon of sugar to maintain its vitality.