We are keen fermenters in my house, always trying something new. Fermenting adds another element of alchemy to healing and health, it really enhances its potential and provides greater health benefits. This is a recipe i have made for the festive season which is healthy, tasty and medicinal and combines the healing powers of 3 amazing rhizomes of the Zingiberaceae family. Fermenting is so much more successful and faster over the summer months its the perfect time to give it a try and I'd love to share this recipe with you so you too can enjoy its health benefits.
id like to start first by sharing with you a few health benefits that these three amazing rhizomes all have in common.
Ginger, galangal and turmeric are all rhizomes in the Zingiberaceae family. According to a 1999 study published in the "British Journal of Cancer" by researchers at the Forest Research Institute of Malaysia, extracts of ginger, galangal and turmeric have been found to inhibit the growth of cancerous tumors. In this study of human cancer cells, turmeric was found to completely inhibit further growth of cancer cells. Turmeric, galangal and ginger all have antioxidant properties that contribute to their ability to help to prevent cancer.
Ginger, galangal and turmeric have anti-inflammatory properties. Turmeric is widely used in Ayurvedic and traditional medicines to treat inflammation. According to the University of Maryland Medical Center, one study showed that a mixture of Ayurvedic herbs and turmeric decreased inflammation in people suffering from osteoarthritis, although it's unclear as to whether it was turmeric that resulted in the lowered inflammatory response. Ginger and galangal are also used to decrease inflammation in traditional and herbal medicines. Health care professionals often use ginger and galangal to treat inflammatory conditions such as arthritis and ulcerative colitis.
Turmeric, galangal and ginger are used to treat different forms of stomach and digestion-related issues. Ginger and galangal has been shown to be effective at reducing symptoms of nausea and vomiting related to chemotherapy. The University of Maryland Medical Center points to ginger and galangals effectiveness at reducing nausea and vomiting from motion sickness. Turmeric may help reduce symptoms of indigestion, such as bloating and gas.
This is an amazing tonic for woman around there menstrual cycle. Recipe as follows:
Ginger, Galangal and Tumeric Beer Recipe:
We need to start by making a “ginger bug” to start the fermentation. The ginger bug is simply water, sugar, and grated ginger, which starts actively fermenting within a couple of days. This easy starter can be used as yeast in any alcohol ferment, or to start a sourdough. This ginger beer is a soft drink, fermented just enough to create carbonation but not enough to contribute any appreciable level of alcohol. If the ginger is mild, kids love it. TIMEFRAME: 2 to 3 weeks INGREDIENTS (5 liters): 8 centimeters or more fresh gingerroot 2 cups/500 milliliters sugar 2 lemons Water PROCESS: 1. Start the “ginger bug”: Add 2 teaspoons (10 milliliters) grated ginger (skin and all) and 2 teaspoons (10 milliliters) sugar to 1 cup (250 milliliters) of water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out. Add this amount of ginger and sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.
2. Make the ginger beer any time after the bug becomes active. (If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days.) Boil 5 liters) of water. Add about 2 inches each (5 centimeters) of gingerroot, galangal and tumeric grated, for a mild flavor (up to 6 inches/15 centimeters for an intense flavor) and 1½ cups (375 milliliters) sugar. Boil this mixture for about 15 minutes. Cool.
3. Once the ginger-sugar-water mixture has cooled, strain the ginger, galangal and tumeric out and add the juice of the lemons and the strained ginger bug. (If you intend to make this process an ongoing rhythm, reserve a few tablespoons of the active bug as a starter and replenish it with additional water, grated ginger, and sugar.) Add enough water to make 4 liters.
4. Bottle in sealable bottles: Recycle plastic soda bottles with screw tops; rubber gasket “bail-top” bottles that Grolsch and some other premium beers use; sealable juice jugs; or capped beer bottles. Leave bottles to ferment in a warm spot for about 2 weeks.
5. Cool before opening. When you open ginger beer, be prepared with a glass, since carbonation can be strong and force liquid rushing out of the bottle.
enjoy a happy summer holiday with tasty health benefits!