Prepare Ginger in This Way and Prevent Cancer, Arthritis and Lower Cholesterol
Fermented foods are not only tasty, but they are extremely healthy as well. These foods go through the process of lacto fermentation. In this process, naturally occurring bacteria feed on sugar and produce lactic acid.
Lacto fermentation can preserve the nutrients from the foods. Moreover, it creates beneficial enzymes, all types of vitamin B, and probiotics which are very useful for improving digestion and maintaining a healthy bowel.
These are some of the reasons why fermented foods can be helpful for your health. With a proper function of your digestive system, your body will be able to properly absorb all the nutrients and strengthen the immune system.
Ginger is a popular spice that can come in a fermented form as well. It possesses powerful anti-inflammatory properties and it has the ability to fight cancer and many other diseases.
Gingerol, the active compound in ginger, is known for its potent antioxidant properties. Ginger can effectively treat various issues and ailments.
It can balance the blood sugar levels, lower the bad cholesterol, lower the risk of heart disease, and treat nausea and sore throat.
How to prepare fermented ginger:
- 1 medium ginger root, peeled and sliced
- 1 tablespoon sea salt
- 1 tablespoon turmeric spice
- Freshly squeezed lemon juice
You should soak the ginger root in lukewarm water for 15 minutes. Then, with a spoon, scrape the skin. You can use a smaller or bigger root. It depends on the size of the jar you will be using.
Put the root in a jar and make sure to cover it all with lemon juice. Stir in the sea salt and turmeric powder and let it dissolve in the lemon juice.
Use a secure jar lid to cover this mixture and close it well. Let it stand at room temperature for 2 weeks so it can ferment. You can use the root as a side dish or garnish.
It is not recommended to cook it because it may lose all of the health benefits obtained from lacto fermentation.