In a jar, mix 2 Tbsp grated fresh ginger with 2 Tbsp sugar and 2 Tbsp filtered water. Swirl it to combine and cover. Each day, for about 5 days, add 2 T grated fresh ginger, 2 T sugar, and 2 T water.

Put 1 cup fresh or a half cup dried elderberries in a saucepan, and add 4 cups water, 1 tsp cinnamon, 1 Tbsp dried orange peel, 1 Tbsp fresh ginger, a small dash of nutmeg (optional), and 1 tsp whole cloves. If you like cardamom, add a couple of the green pods. Bring this to boil and simmer on low for 30-45 minutes, stirring and smashing the berries now and then. Strain out the solids and let cool until luke warm. Add 2 cups honey. I add less when I'm making the syrup to use on it's own, as I prefer a less sweet taste, but you do need the 2 cups of honey if you’re going to use this syrup for soda. Also, if you're using the syrup to make a soda, DO NOT add any alcohol for preservation. It will prevent fermentation.

In a 2 quart jar, add 2 cups elderberry syrup (see recipe above), and fill almost to the top with cold filtered water. Add ½ cup of your ginger bug, and stir to mix. Use a wooden spoon. Cover with a cloth to keep bugs out; I usually use a wide mouth, 2-qt mason jar, and put a cloth over the top, fastening it down with the ring. Leave this at room temperature for 3-5 days. Taste it after two days to check, as sometimes it can ferment fast. Filter out the solids when you’ve decided it’s time to bottle your soda. Pour this juice into your bottles, not quite full. I use pop top bottles, like the ones that Belgian beer comes in. Don’t wait TOO long to drink it, as it will keep fermenting in the bottle, and pressure will build up. Open it over a sink, just in case.