Fermented ginger, otherwise known as gari, is a delicious warming digestive aid. Ginger is a prokinetic and fermentation assists in digestion, making this a perfect probiotic food for digestive health.   

The International Journal of Food Sciences and Nutrition reported a study on three different species of ginger. Free radical scavenging, peroxide removal effects and DPPH, which is a common test for compounds for antioxidant activity. The final outcome was highly functional.

Select fresh, hydrated ginger. If it is sprouting eyes, it has a higher nutritional value. Slice ginger on a mandolin using the thinnest setting possible. Thickly sliced ginger can take years to ferment. Ginger that is young will be more tender. If, while slicing, it is fibrous and feels like you are slicing rope, it will be fibrous and ropelike after fermented also. For five pounds of sliced ginger add three tablespoons mineral salt.

Stir the ginger and salt mixture and allow it to sit for 30 minutes to a few hours. The salt will extract liquid from the ginger. 

The sliced ginger can be stirred every so often to help distribute the salt and assist in the liquid extraction. 

Stir in a half cup local honey. Pack ingredients into a mason jar. Use a kitchen utensil to pack down the ginger, submerging all of the sliced ginger down below the brine. 

Fermented ginger is fantastic with Asian styled food dishes but can be used with any meal. 

*Nourishing Plot is written by Becky Plotner, ND, tdnl nat, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Nourishing Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”. 

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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3 Responses to Fermented Ginger

  1. Karen says:

    This looks great! I’ve tried to make fermented ginger in the past and haven’t been successful. Once the honey is added, how long do you ferment on the counter? Or do you immediately put in fridge?

    • Becky Plotner says:

      It depends on the temperature of your house, thickness of ginger and several other factors. I leave mine out on the counter or put it in the crawlspace for storage. I only refrigerate the bottle I’m eating at the time.

  2. Ruth says:

    Looks delicious! How long do you ferment yours before eating?

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