Fermented foods, such as kimchi, sauerkraut, and kombucha, are popular around the world as they are rich in probiotics, B vitamins, and beneficial enzymes.
The consumption of these foods brings useful bacteria into the digestive system and upholds a balance of the bowel health.
Thus, the digestive enzymes function more efficiently in absorbing food. Likewise, probiotics support the production of antibodies and reinforce the immune system, preventing various ailments and diseases.
Ginger is a common component in fermented foods, thanks to its beneficial properties. It is effective in soothing inflammation, treating various diseases, and even fighting cancer. Gingerol, its main bioactive compound, has powerful antioxidant and anti-inflammatory effects.
Ginger is also known to treat other ailments like nausea, reduce high blood pressure, lower the LDL levels, and reduce the risk of heart diseases.
Here’s what fermented foods have in common with ginger:
- Ginger root, peeled and sliced
- 1 tablespoon Turmeric
- 1 tablespoon Sea salt
- Lemon Juice
Soak your ginger in water for about 15 minutes and then scrape off the skin with a spoon.
Then, add your lemon juice, making sure it covers the ginger completely. Afterwards, add the sea salt and turmeric and wait until all is dissolved. Pour this all over the ginger in the jar before closing it up air tight.
Leave your mixture to ferment at room temperature for about 2 weeks. In order to enjoy the maximum benefits of lacto fermentation, don’t cook them but simply serve them on the side of a dish.
- 2 tablespoons ginger root, grated
- 1/2 cup filtered water
- 2 tablespoons sugar
- A quart or 1/2 gallon-size jar
Add sugar to the water and allow it to dissolve. Then, add the other ingredients before covering with a cloth and securing with a rubber band.
You need to keep adding the ingredients on every 24 hours and don’t remove anything. Stir from time to time to ensure it’s aerated. You’ll notice bubbling after some time.
Check often to be sure there’s nothing growing inside the container. The ginger bug should be ready after a week. Add it to a glass of water and then consume it as a stomach settling treatment.