Food fermentation is a simple way to get tasty foods and preserve or even enhance a great deal of their beneficial nutrients. During fermentation, food goes through a process called lacto-fermentation. This process destroys harmful bacteria and stimulates the good bacteria to feed on naturally occurring sugar in fruits or vegetables and convert it into lactic acid.

Apart from helping to preserve food, lacto-fermentation also helps to retain or increase the vitamin and enzyme levels of the fermented food, produces essential enzymes, all types of vitamin B, and probiotics. The last ones are highly beneficial for better digestion and healthy bowel function.

A healthy digestive system means better nutrient absorption and stronger immunity. Hence, eating fermented foods will undoubtedly be of great benefit to your overall health and wellbeing.

There are many foods that can be consumed fermented and one of them is ginger. Fresh, ground, or fermented, ginger is on every list of the healthiest and most beneficial superfoods on the planet. This medicinal plant has potent anti-inflammatory, anti-nausea and anti-carcinogenic properties. That is why it has long been used for treating a plethora of ailments, including nausea, indigestion, vomiting, fever, rheumatism, arthritis, sore throats, cramps, hypertension, and dementia.

Its active constituent, known as gingerol, acts as a potent antioxidant and anti-inflammatory agent and is actually the compound that gives ginger its incredible medicinal power.

Ginger has the ability to stabilize blood sugar levels, reduce bad cholesterol, relieve nausea and sore throats, and decrease the risk of heart disease.

Here’s how to make fermented ginger:

Fermented Ginger Recipe


  • a fresh, medium-sized ginger root (peeled and sliced)
  • 1 tablespoon sea salt
  • 1 tablespoon turmeric powder
  • fresh lemon juice (enough to top the ginger slices)


  1. First, fill a small bowl with lukewarm water and soak the ginger root in it for 15 minutes. Apparently, ginger peel also possesses some great benefits. Therefore, it is best to just gently scrape the outer layer of the root rather than waste the precious nutrients that may hide in its peel.
  2. Using a spoon, remove the peel from the ginger. Use a small or large ginger root, depending on the jar you’re using.
  3. Slice the ginger into paper-thin pieces (or thicker) and add them to a clean jar.
  4. Cover the ginger slices with enough lemon juice to top them.
  5. Add the sea salt and turmeric powder. Stir well and allow to dissolve.
  6. Close the jar tightly with its lid.
  7. Allow to sit and ferment at room temperature for two weeks.
  8. Once fermented, use the ginger slices as garnish or a side dish. Enjoy!

Note: Do not cook the fermented ginger slices as they may lose the health benefits obtained from the process of lacto fermentation.


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