Super easy fermented ginger

Home fermented ginger, easy, delicious and very healthy.

Wonderful ginger root is like hot summer sunshine touching the earth.

And by fermenting it, it will give you abundance of good bacteria for your healthy gut! Also it could ease pain, reduce inflammation and even help alleviate soreness after intensive workouts.

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It couldn’t be easier to make it than this recipe!

Ingredients:

  • fresh ginger
  • rock or sea salt (unrefined)
  • filtered water (not from the tap! As it contains chlorine, which is not good for fermentation.)

Preparation:

  1. wash and peel ginger
  2. cut into thin slices
  3. put in a sterilised glass jar
  4. you could use a wooden spoon to soften the ginger a bit
  5. dissolve salt into water and submerge the ginger, with at least 2cm depth over the top
  6. put a lid on (if the lid is metal, make sure it doesn’t touch brine)
  7. leave it for 3 days (more if you think it needs a bit more time)

 

Health – promoting benefits of fermented ginger:

Feedback

Please give us your feedback, share ideas and recipes or interesting news regarding this amazing root

Resources:

For the science behind fermentation visit the resources page, please see our disclaimer.

Simple homemade sauerkraut recipe

How to make simple sauerkraut, a traditional homemade fermentation recipe, suitable for beginners, inexpensive but very healthy.

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fermented cabbage for lifelong health and wellbeing

This a very simple recipe illustrating how easy it is to to make healthy fermented foods. Sauerkraut is a perfect starting point for your first fermentation project, it is quick, low cost and will provide plenty of gut friendly bacteria. Those little friends will work for you, supporting your immune and digestive systems, helping you to feel great physically and mentally. This is based on a traditional recipe from my family, quite literally passed on from mother to daughter for generations. If you are interested in a technical explanation of how fermentation and probiotics works, and what the evidence is for the health benefits, follow the link to resources at the foot of the page.

Ingredients:

  • around 1kg cabbage (finely sliced)
  • 1 medium carrot (grated)
  • salt (unprocessed, such as sea salt, do not use table or iodised) – proportion for cabbage to salt: 1kg of cabbage to 20 grams of salt
  • 2 bay leaves
  • 4 allspice berries

Preparation:

  1. make sure everything is perfectly clean, (the containers, utensils, work surfaces, chopping boards) as you want only good bacteria to grow
  2. take off first layer of leaves from your cabbage, also remove any damaged leaves
  3. finely cut or shred it
  4. grate the carrot
  5. mix it in a big bowl
  6. add salt and massage it in until cabbage starts release its juice then leave it for about 10 min
  7. you may wish to use a wooden vegetable stomper to squeeze more juice (different names for the same tool are pounder or tamper)
  8. put 1/3 of your mixture in a ceramic pot or you can use a glass jar, just make sure it is sterilised
  9. add 1 bay leave and 2 allspice berries
  10. add another 1/3 of the cabbage
  11. add 1 bay leave and 2 allspice berries
  12. squeeze it until brine covers all of the cabbage (it needs to stay submerged throughout the fermentation process)
  13. put the pot or jar on a plate just in case it spills out of the jar, the level will rise, if you use a glass jar don’t allow the product to make contact with a metal jar lid
  14. you can use a weight to keep the cabbage immerse or even a small (clean) plate
  15. Leave for 5-6 days and voila 😉

Remember:

Do not use a metal bowl or metal utensils as they will react with salt, sorry to be a bore but everything must be clean, any harmful bacteria you introduce may taint the product. Make your first batch small, then scale up. Remember with fermented vegetables you win in many ways you get the nutritional value of the ingredients plus the probiotic benefits.

Feedback:

Please leave feedback about this or your own fermented recipe in the comments section lower down the page.

Resources:

For the science behind fermentation visit the resources page, please see our disclaimer.