1scoopof your favourite protein (if eating as a meal)
Combine all ingredients in your blender and blend until liquified. It's that easy.
*Instructions for creating a ginger bug - Method created by Mary Karlin in her excellent book, Mastering Fermentation
In a very clean one litre (quart) jar, combine 3 1/2 cups of un-chlorinated water, 1 tbsp grated ginger (skin on) and 1 tbsp unbleached sugar. Stir vigorously to dissolve sugar, cover with cheesecloth + secure with an elastic band. Wrap with a tea towel to insulate. Place in a warm area of your kitchen, I keep mine on the stove under the hood lamp.
Set a reminder to feed your bug daily: every 24 hours, add 1 tbsp grated ginger and 4 tsp sugar and stir for a couple of minutes to aerate. You will see that your bug is fermenting when there is obvious bubbling on the surface. If it's too cold in your kitchen, it might not happen. If it doesn't happen within 7 days, throw it out. In 5-7 days, when it's ready to use, place in the fridge for use in recipes or use it to make ginger beer (get the recipe in her book!).
It is important that everything is squeaky clean when you ferment. Check the ginger carefully, because you won't want to scrub away all the beneficial microbes. Using organic is important if you can get it and it needs to smell fresh and be free of visible mould.
Note: that I do not recommend that pregnant women or anyone who is immunocompromised ferment at home.