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

Today, the fermented food is very popular worldwide. People have picked up on the benefits of making their favorite foods on this way, starting from sauerkraut to kimchi or kombucha.

But, what actually are fermented foods? Foods that have undergone a process of lacto fermentation, where the natural bacteria feed on sugar and starch in the food is creating lactic acid. Although this process is quite specific and it takes some time so you need to be patient while you are making fermented snacks but, wait is worth it. It is interesting to mention that this process preserves your favorite foods and creates high levels of beneficial enzymes, B vitamins and various probiotics, as well.


Ginger is one of the most popular fermented foods due to its health benefits. This herb is proved to be efficient in reducing inflammation and fighting cancer. Ginger has numerous properties that make it great spice and folk medicine, as well.

Gingerol is main bioactive compound contained in ginger, which also is responsible for the anti-inflammatory and antioxidant effects of this plant. In addition to that, ginger is perfect natural medicine for treating any form of nausea. Ginger is efficient remedy that lowers high blood sugar and in same time improves heart disease risk factors. There are studies which have proved that ginger lowers levels of LDL (low-density lipoprotein also known as bad cholesterol).

Continue with reading and see what the worlds of fermented foods and ginger have in common.

Ginger Bug


2 tablespoons ginger root, grated

2 tablespoons sugar (any whole-foods sugar)

½ cup filtered water

¼ or ½ gallon-size jar (or other)

Method of preparation:

The water should be at room temperature, as thus sugar will dissolve quickly and mix all the ingredients. You should cover with a napkin or paper towel and secure with a rubber band. Roughly every 24 hours, you need to add the ingredients listed above again. You should not discard anything, but keep adding. The mixture should be aerated and don’t forget to stir it occasionally. After some period of time the mixture should get bubbly. In about one week your ginger bug will be ready. You can combine it with glass of water.

Fermented ginger


Ginger root, peeled and sliced

1 tablespoon Turmeric

1 tablespoon Sea salt

Lemon Juice (enough to cover everything)

Method of preparation:

First of all, soak the ginger in cold water for about 15 minutes. Then, using a spoon, gently scrape the skin off. The amount of ginger you need, depends on the size of jar. For example, for small jar you will need ginger root as the size of your hand. Keep in mind that if you use a larger jar, you should adjust the amount of turmeric and sea salt. In order to get enough liquid to cover the ginger, squeeze about 5 lemons. After that, combine it all in a bowl until it is dissolved. Finally, pour it all over the ginger in the jar and close it well. Leave the jar at room temperature to ferment, for about 2 weeks. You can serve on the side of a dish, but you should not cook it, as the heat will destroy all advantages of the lacto fermentation.

Fermented foods and your stomach

Taking under consideration the fact that fermented foods offer a wide array of probiotics, by consuming them you can introduce beneficial bacteria into your digestive system and in same time you will balance the bowel health.

When there is proper gut bacteria balance, the digestive enzymes substantially better will absorb the food, and you don’t have to take any supplements in order to get the vitamins you need.

Additionally, the same probiotics have a profound effect on the immune system, but also aid in the production of antibodies, boost your defense against illness and disease.