When it comes to fermented drinks, most people think kombucha or water kefir, but good old-fashioned easy ginger beer can be just as beneficial for gut health.
It might seem unintuitive, but the link between fermentation and good health is bacteria. And they’re everywhere, from the start of a fermentation process to the insides of your stomach, and responsible not only for digesting things inside our intestines, but things outside them, too.
Not content with breaking down our food for digestion, bacteria reduces it into molecules more easily absorbed by our bodies: this is called bioavailability.
Besides that, the microbial community makes vitamins, breaks up toxins and medicines, and strengthens our immune systems. All things which are a great advantage for our health and wellbeing.
Choose your easy ginger beer recipe ingredients wisely
Like any recipe, starting with the best-quality ingredients is the best way to ensure optimal results. This is particularly important with fermentation because the outcome depends not only on the types of microorganisms used, but also on the food to which they have access.
Use ingredients in your easy ginger beer recipe that have been grown with minimal chemical intervention; organic is ideal.
Easy ginger beer recipe
- 500ml bottled mineral water, rainwater or decanted tap water
- 50g fresh ginger, grated
- 50g organic sugar
- 1 lemon, juice only
- 1 lime, juice only
- 150ml ginger bug
- 1 dried bird’s eye chilli (optional)
Add the water and ginger to a saucepan and bring to the boil, if you’d like an extra kick, add the chilli to the boiling water, otherwise leave it out.
Reduce the heat slightly and simmer for five minutes. Remove from the heat, stir in the sugar until dissolved.
Once cool, add the citrus juice and the ginger bug, then stir well for several minutes to oxygenate the mixture.
Strain into a bottle and seal tightly.
Leave to ferment for three days, releasing a little gas from the bottle at regular intervals.
Chill for 24 hours before serving.
In the new issue of Pip Magazine, we delve into the science behind gut health, the health benefits of fermented foods and share more ginger recipes that will keep your tummy happy!
Pick up your copy of Issue #18 today to learn more about the powerful benefits of ginger. Subscribe to Pip here.
This is an edited extract from ‘Kombucha, Kefir and Natural Sodas; a Simple Guide to Creating Your Own’ by Nina Lausecker and Sebastian Landaeus (Smith St Books, 2020).
You can find the full version of this article in Issue #18 of Pip Magazine, which is available here.