Add 3 cups of water, ginger, sugar, molasses and sea salt to a saucepan.

Bring to a boil and then simmer for 5 - 10 minutes.

Remove from the heat and add 4 cups of water. Cool to room temperature.

Transfer to a 1/2 gallon glass container with lid.

Add lemon or lime juice, and ginger bug. Stir.

Put lid on jar and tighten.

Allow to ferment on counter for 2 - 6 days. (Shorter time period if room is warm and longer time period if room is cold.)

Once bubbling begins, burp the jar by loosening the lid and then re-tighten.

Strain and bottle in Grolsch bottles and refrigerate. Will last for several months. Check the bottles occasionally and burp the lid to prevent too much build-up of gases