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.
It couldn’t be easier to make it than this recipe!
- fresh ginger
- rock or sea salt (unrefined)
- filtered water (not from the tap! As it contains chlorine, which is not good for fermentation.)
- wash and peel ginger
- cut into thin slices
- put in a sterilised glass jar
- you could use a wooden spoon to soften the ginger a bit
- dissolve salt into water and submerge the ginger, with at least 2cm depth over the top
- put a lid on (if the lid is metal, make sure it doesn’t touch brine)
- leave it for 3 days (more if you think it needs a bit more time)
Health – promoting benefits of fermented ginger:
Please give us your feedback, share ideas and recipes or interesting news regarding this amazing root
For the science behind fermentation visit the resources page, please see our disclaimer.
Home fermentation, have you tried the Kilner fermentation set?
Is a home fermentation kit necessary? For the occasional production of sauerkraut I’m not sure that special equipment is essential. Maggie has managed to keep us supplied with our fermented foods simply by using medium sized jam jars, and a range of normal kitchen utensils. The point she always stresses is that everything has to be clean. The fermentation vessel should be thought of as a bacterial incubator. If you incorporate harmful bacteria into the incubator it will inevitably grow quickly. You should throw any tainted product away , clean everything and start again. One of the many appealing aspects of home fermentation is the relatively low cost of fermenting produce. Consider that at current prices a liter of organic sauerkraut can be created for less than 50p (ten bob!).
I know that previous generation of home fermenters from Poland and Germany actually had a range of fermentation pots and tools that were accumulated through the course of married life (I don’t remember seeing any of these is the kitchen of my mother or grandmother). In particular ceramic pots that were dedicated fermentation vessels. They had necks wide enough that a small plate or large saucer could be accommodated within to keep the fermented product under the water level.
With the rising interest in home fermentation equipment has passed from specialist shops and online retailers into mainstream retail outlets. We purchased a Kilner fermentation kit at the weekend. Our primary motivation was to increase the volumes of our product. Not only has our own consumption increased but we are also sharing more with our own friends and family. It certainly seems that the public awareness of the benefits of fermentation is growing. The Kilner kit was fairly priced (£18) when compared to similar products and the fermenting jar was around the size we were looking for (3 liters). It all seems OK, we’ll report back when our first batch is ready (cabbage and carrot). We have no particular connection with Kilner, save that we use their 1liter fermentation jars already.
We’d be really interest in what other home fermenters use, and any equipment related tips would be most welcome. Feel free to leave any suggestions, comments or feedback in the box below.