Prepare ginger in this old way – it can help prevent cancer, arthritis, lower cholesterol and blood sugar


Fermented foods are very popular across the world. People have picked up on the benefits of making your foods in this fashion from sauerkraut to kimchi to kombucha. But what are fermented foods? Well, they are foods that have been through a process of lacto fermentation in which natural bacteria feed on sugar and starch in the food creating lactic acid.

When making fermented snacks you have to be patient  the wait is worth it. The process preserves these foods and creates high levels of B vitamins, beneficial enzymes and various probiotics.


Ginger is one ingredient very popular in fermented foods for its many positive attributes.  Despite reducing inflammation, and fighting cancer, ginger has many properties that make its addition to anything a great idea. Ginger contains  bioactive compound gingerol responsible for it’s anti-inflammatory and antioxidant effects. Also, ginger is ideal for treating any form of nausea. It is known to improve heart disease risk factors and combat high blood sugar, even  lower levels of LDL (low-density lipoprotein, bad cholesterol).

Let’s start exploring what the worlds of fermented foods and ginger have in common.

2 tablespoons sugar (any whole-foods sugar)
1/2 cup filtered water
2 tablespoons ginger root, grated
a quart or 1/2 gallon-size jar (or other)


Make water have room temperature, so the sugar will dissolve quickly and mix all the ingredients well. With a napkin or paper towel cover and secure with a rubber band. Roughly every twenty-four hours, you should add all the ingredients listed above again. Don’t discard anything but keep adding. By stirring it occasionally make sure it’s aerated . You should notice it getting bubbly after some time. Double check that nothing is growing inside the container every now and then. You’ve got yourself a ginger bug by the end of the week, that you can add to a glass of water for a stomach settling drink.

Fermented ginger
1 tablespoon Turmeric
1 tablespoon Sea salt
Lemon Juice (enough to cover everything)
Ginger root, peeled and sliced


In cold water for roughly 15 minutes soak your ginger then using a spoon gently scrape the skin off. The amount of ginger you use depends on the size of jar you’ve chosen. For a small jar use a ginger root roughly the size of your hand. But remember if you use a larger jar to adjust the amount of turmeric and sea salt used. About five lemons squeeze to get enough to cover the ginger, then combine it all in a bowl until all is dissolved. At the end pour it all over your ginger in the jar and close it up air tight.  For about two weeks allow it to ferment at room temperature. Serve on the side of a dish but don’t cook them if you want the advantages of the lacto fermentation.
Fermented foods and your stomach

Eating them can help introduce beneficial bacteria into your digestive system and help balance it out bowel health because fermented foods offer a wide array of probiotics. Your digestive enzymes as a result of having a proper gut bacteria balance, will do a better job at absorbing your food, and you can focus less on using supplements to get the vitamins you need. The same probiotics have a profound effect on your immune system,  boosting your defense against illness and disease, aiding in the production of antibodies.