My understanding is that wild yeast on the skin of the ginger is what creates the yeast in the bug, so the ginger should not be peeled before using it for the bug. Should the ginger be washed, or at least rinsed, and/or possibly scrubbed gently, before using it? I don't feel comfortable using unpeeled ginger without washing, lightly scrubbing or at least rinsing it well first, however, wouldn't this remove the yeast as well as undesirable bacteria? Or should I wash/rinse/scrub it and then let it dry for a period of time on a clean plate or towel, so it would still attract yeast from the air (and possibly other bacteria, I realize) but would not have actual dirt from an unknown source on it as it would otherwise?

I usually wash solid vegetables (eggplant, carrots) with a very small amount of dishwashing liquid or liquid soap (not sanitizer) and rinse thoroughly. For leafy vegetables (spinach, bok choy), I just rinse well. I don't generally scrub vegetables unless there actually appears to be a fair amount of dirt clinging to them, which happens very occasionally.

What do people do about cleaning the ginger they use for the bug?

Edit: added a missing word