Ginger Wellness Shot

If you’ve sipped a kombucha, you’ve enjoyed the flavors and beneficial bacteria of a live fermented drink — but have you heard of a ginger bug?

A ginger bug is one of the easiest entries into at-home fermentation. All you need is a jar, distilled water, ginger, and sugar. The wild yeasts and bacteria on the ginger root and in the air break down the sugar and create carbon dioxide and lactic acid. This method of fermentation is similar to how a sourdough starter forms — but it results in a bubbly, probiotic beverage.

Ginger is a powerful food. Evidence suggests that its primary component, gingerol, has anti-fungal, anti-inflammatory, and antioxidant properties. It also aids digestion and helps ease bloating.

Fermenting ginger increases its levels of gingerol and other healthful compounds. And the probiotics benefit your microbiome, making this ginger shot a gut-friendly addition to any diet.

Makes2 cups
Prep Time3 to 6 days
Cook Time8-10 minutes

Ingredients
Directions

Ingredients

2 cups distilled water, boiled and completely cooled
¼ cup chopped fresh ginger (about 1 oz.), rinsed but not peeled (per day)
2 tsp. organic sugar (per day)

Directions

Prepare Equipment:

STEP 1

Start by ensuring your equipment is impeccably clean. Wash your cutting board, knife, jars, and utensils in the dishwasher or by hand with hot, soapy water.

STEP 2

To avoid disrupting the beneficial bacteria that your bug needs to ferment, don’t use antibacterial soap, and allow everything to air-dry.

Next:

STEP 1

In a clean quart jar, combine the cooled distilled water, chopped ginger, and organic sugar. Stir and place the lid on loosely.

STEP 2

Let stand in a warm area in your kitchen, out of direct sunlight. A cold kitchen will slow the process.

Days 2–6:

STEP 1

Every day for the next three to six days, feed your bug with another ¼ cup chopped ginger and 2 teaspoons sugar, stir, and cover loosely.

STEP 2

In three to six days, depending on the temperature of your kitchen, the ginger will float to the top, and there will be bubbly, cloudy liquid under the floating cap of ginger and a pale layer of ferment on the bottom of the jar. It will smell yeasty.

STEP 3

Use a clean spoon to take a small taste of the liquid. It should taste gingery and not very sweet, because the bacteria will have eaten most of the sugar. It’s ready!

STEP 4

Strain and refrigerate the liquid, or pour it into 1½-ounce servings and enjoy.

Nutritional information

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