Fermented Ginger Shots

1 cup Organic Fresh Ginger Root (about 5 oz, peeled and sliced or grated)

1 cup Filtered Water

1 tsp Sea Salt or Pink Himalayan Salt

1½ cups Organic Fresh Ginger Root (peeled and chopped)

1 cup Organic Fermented Ginger (strained)

1½ cups Filtered Water (you can substitute 1 cup of water for the fermented ginger brine)

2 Organic Lemons (juiced)

1 tbsp Organic Turmeric (fresh or powdered)

1 pinch of Freshly Ground Black Pepper

Prepare the Brine: Dissolve the salt in the filtered water to make a brine. Stir well until fully dissolved.
Prepare the Ginger: Peel the ginger root and slice or grate it. Place the ginger into a clean Mason jar.
Add the Brine: Pour the brine over the ginger until it is completely submerged. Place the Pickle Pebble inside the jar and scoop out any floating little pieces. Cover with the Pickle Pipe and secure it with the Tough Band. Ferment for 4-7 days.
Prepare the Produce: Peel the ginger and cut it into smaller chunks for easier blending. Juice the lemons. If using fresh turmeric, peel and chop it into smaller pieces. If using powdered turmeric, you can skip this step.
Blending: In a high-speed blender, combine all ingredients: fresh ginger, fermented ginger, lemon juice, water (or fermented ginger brine), turmeric, and black pepper. Blend until smooth. You can add a little more water if it’s too thick.
Strain: Strain the mixture through a fine mesh strainer or cheesecloth to remove any pulp.
Store: Pour the ginger shot juice into a Mason jars (24 oz). Seal tightly with a Tough Top lid and refrigerate. It will stay fresh for up to a week.

Course🍹Drink

Diets🌱Vegan🌾Gluten-free...

Category🥤Beverage

CuisineHealth Drink

Occasions📆Everyday💪Health Boost

Season🔁Year-round

DifficultyEasy ⏰ 15m