Herbs&Oils Natural Remedies

Enjoy The Benefits Of Fermented Ginger – Two Easy Recipes To Help You BURST WITH HEALTH AND VITALITY!

Fermented foods are quite well-known across the globe, and many people use the benefits of these foods, from kombucha to sauerkraut and kimchi.

Fermented foods have been through a process of fermentation during which bacteria feed on the sugars and starches in the food and produce lactic acid. This fermentation process preserves the foods and leads to the formation of important enzymes, many probiotics, as well as B vitamins.

When you consume fermented foods, which are rich with probiotics, you bring beneficial bacteria into your digestive system and maintain a balanced bowel.

This way the digestive enzymes work much better in absorbing the nutrients. Probiotics also support the production of antibodies and strengthen your immune system, keeping you safe from various diseases.

Ginger Root

Ginger is a common ingredient in fermented foods, because of its beneficial properties. It is very effective against inflammation, for treating various diseases.

It even has anti-cancerous properties. The main bioactive compound, gingerol, has powerful antioxidant and anti-inflammatory effects.

Moreover, ginger helps with other health issues such as nausea, high levels of blood sugar, lowering the risk of heart problems, and lowers the levels of bad cholesterol.

Here are two recipes how to prepare fermented foods based on ginger:

Fermented ginger



• 1 ginger root, peeled and sliced (the size depends on the jar you have)
• 1 tbsp. sea salt
• 1 tbsp. turmeric
• Lemon juice

Instructions for preparation:

Put the ginger in water to soak for fifteen minutes. Then, scrape the skin off with a spoon. If you use a small jar, you should use a ginger with the size of your hand.

Then, pour the lemon juice making sure it covers the ginger completely. Next, add the sea salt and turmeric and wait until it is all dissolved. Pour this water all over the ginger in and close the jar tight.

Leave the jar to ferment at room temperature for two weeks. If you want to have all the benefits of the fermentation, you shouldn’t cook them, but eat them as an addition to a cooked meal.

Ginger Bug

Fermented Ginger


• 2 tbsps. ginger root, grated
• 2 tbsps. sugar
• Half a cup of filtered water
• A quart or half-gallon-size jar

Instructions for preparation:

Add the sugar to the water, which should be at room temperature, and it will dissolve easily. Then, add all the other ingredients, cover the jar with a cloth, and secure it tightly with a rubber band.

Be sure to keep adding all the aforementioned ingredients on every 24 hours and don’t remove anything. Stir the mixture occasionally to make sure it’s ventilated, and after a while, you will notice it bubbling.

It is very important to not let anything growing inside the container. After a week, the ginger bug should be ready, and you can consume it with a glass of water as a remedy for stomach issues.

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