In a clean glass jar, combine 2 tablespoons minced fresh ginger, 2 tablespoons organic cane sugar, and 1 cup filtered water; stir until sugar dissolves. (Day 1)

For the next 4 days, feed the ginger bug each morning with 2 tablespoons grated ginger and 2 tablespoons sugar, stirring well and covering jar with a cloth. (Days 2–5)

On day 5, strain the ginger bug through a fine-mesh strainer lined with cheesecloth into a clean bowl to collect 1/2 cup of liquid starter; discard solids.

In a large pot, bring 2 quarts filtered water to a boil over medium-high heat, then add 1/2 cup sugar, 3 tablespoons grated ginger, 2 tablespoons lemon juice, 1/4 teaspoon cream of tartar, and a pinch of salt; stir and simmer for 5 minutes.

Remove pot from heat and cool the mixture to room temperature (about 1–2 hours) before adding the ginger bug.

Stir in 1/2 cup strained ginger bug starter until evenly distributed.

Using a funnel, pour the mixture into clean glass bottles leaving 1 inch headspace; seal bottles tightly.

Allow secondary fermentation at room temperature (around 70°F) for 2–3 days, checking bottles daily for carbonation by gently squeezing.

Once desired carbonation is reached, refrigerate bottles to halt fermentation and enjoy chilled.