Fermented foods are becoming very popular and other than being delicious they are very healthy indeed. Fermented foods go through the process of lacto fermentation where natural occurring bacteria feed on sugar and produce lactic acid.
This process does not only preserve the original nutrient from the foods but it also creates probiotics, beneficial enymes and all kinds of vitamin B.
The high levels of probiotics can bring beneficial gut bacteria and improve the digestion and maintain a healthy bowel. That is why eating fermented foods is very beneficial. When the digestive system works properly it can absorb efficiently all the nutrients and strengthen the immune system.
Ginger is a very popular root or spice and it can come in fermented form too. It has anti-inflammatory properties, can fight cancer and other diseases. The active and potent ingredient in it is called gingerol and has amazing antioxidant effects.
Ginger cooked and prepared in any form can treat a lot of issues and ailments like nausea, sore throat, lower the risk of heart disease, balance the blood sugar levels and lower the bad cholesterol.
– Ginger root, peeled and sliced (the size depends on the jar you have)
– 1 tablespoon Sea salt
– 1 tablespoon Turmeric
– Lemon Juice
- You should put the ginger in water to soak for 15 minutes.
- Then, scrape the skin off with a spoon.
- If you have a small jar, the ginger root should be about the size of your hand.
- Then, add the lemon juice and make sure it covers the ginger completely.
- Next, add the turmeric and sea salt and wait until all is dissolved.
- Pour it all over the ginger in the jar and close it up air tight.
- Leave it at room temperature for 2 weeks in order for it to ferment.
- After that period of time serve the root as a side dish or garnish and do not cook it because you will strip it away from all the benefits that come from lacto fermentation.