Ginger is a root (a rhizome related to the turmeric root, to be exact). It grows as a tropical perennial with green shoots (they almost resemble bamboo, a related rhizome) with lance-shaped leaves and stalks of white or yellow flowers.
As the name “ginger root” suggests the part we use is the brown root system running underground between sprouts. This root when peeled contains a fibrous, juicy core that can be grated, chopped, minced, or ground.
Ginger is low in saturated fat, and very low in cholesterol and sodium. It is also a good source of Vitamin C, Magnesium, Potassium, Copper and Manganese.
Ginger root the most widely used and available herbal remedy on the planet, with billions of people using it every day as both food and medicine. It’s certainly spicy and ads a lovely warm kick to kombucha. This ginger root is cut quite fine to help you get it in the bottles.
This ginger root is available as a powder (best for baking, ginger beer etc) or as a ground root which is best for making infusions.
soil association certified organic.
Dried ginger root can be added to your kombucha simply by adding a few pieces to the bottle in the second ferment or it can be made into a herbal infusion and once cooled this can be added to the bottle in the second fermentation. Both methods give a slightly different flavour so experiment and see which you prefer.
In order to make this tea successfully, the trick is to truly simmer the ginger root, not just steep it in hot water. Merely steeping the ginger root in hot water will give you little more than water with a tinge of ginger flavor. But in boiling the ginger, you’re able to actually extract the flavor and “essence” of ginger right into the water, making a powerful and spirited tea. Basically you simply need simmer the ginger root with water, i tend to use around a tablespoon per 500ml of water but this can be adjusted depending on personal preference.