In a glass jar, combine 1 cup of water, 2 tablespoons of grated ginger, and 2 tablespoons of sugar. Stir well to dissolve the sugar.

Cover the jar with a cloth and secure it with a rubber band. Let it sit at room temperature for 3-5 days, stirring daily until bubbly.

Once the ginger bug is bubbly, in a separate container, mix 3 cups of water, 1 cup of sugar, and the juice of 1 lemon. Stir until the sugar is dissolved.

Add 1 cup of the ginger bug to the mixture and stir gently.

Pour the mixture into clean bottles, leaving some space at the top. Seal the bottles tightly.

Let the bottles sit at room temperature for 2-3 days to carbonate. Check daily and refrigerate when desired fizziness is reached.