u/Bubble_C6H4Cl2

It's my first time trying to make ginger bug and although I'm using fresh ginger and adding the same weight in sugar, after a whole week I barely see any activity at all. Is this normal? Am I doing something wrong? I read that not using organic ginger can lead to the ferment starting taking longer but I would have expected a bit more after a whole week. It's kept with a cheese cloth on top held with an elastic in a mason jar on a counter if that's of any importance.