Ginger is a rhizome of a flowering plant with the same name – ginger. This root we use as a spice and as medicine since the ancient times. Ginger first appeared in the southern parts of the ancient China. From there, it spread to India, Maluku Islands, rest of the Asia and West Africa.
But food is not the only role the ginger can play. Since the ancient times, it was used as a folk medicine. “Jamaica ginger” was for instance frequently used for dyspepsia, gastro paresis, slow motility symptoms, constipation, and colic. Ginger was used in Japan to help the circulation of blood. Ginger made into a paste is used India to relieve a headache by placing it to the temples. In some localities, ginger is used as a short-term relief of pregnancy-related nausea and vomiting. The reason for this is that the health benefits of ginger are more numerous than most other herbs seen today.
Related: Ginger Root And Its Amazing Benefits
Ginger beer is made from ginger root, which contains several compounds that help ward off various medical conditions. Though the quantity of ginger root used in this kind of beer varies depending on the brand, the beverage does offer numerous health benefits to its drinkers. In case you love brewing your own beer at home, there’s no limit to the nutritional plus points it has. Non-alcoholic ginger beer helps reduce nausea which could be a result of triggers like motion sickness to morning sickness. What makes it better is the lack of any side effects, hence making it a safe medicinal beverage
- Peel and grate the fresh ginger. You want about 1/4 cup of grated ginger.
- Add the cream of tartar (1/2 teaspoon), lemon juice (1/4 cup), and ginger to a large pot.
- Add 4 cups of water, and bring the mixture to a full boil.
- Turn the heat down to medium, add the sugar and stir until all of the sugar is dissolved.
- Add the rest of the (cold) water to the pot (5 cups) and allow it to cool to around 75 degrees Fahrenheit Add the yeast, stir well.
- Cover the pot with a kitchen towel and place in a warm, dark part of your house for 3 hours. Using a fine strainer, strain the liquid into a large pitcher to remove all the bits of ginger.
- Pour the brew into a clean 2-liter plastic bottle, but do not fill up the bottles all the way because the fermentation will yield carbon dioxide.
Place the ginger beer in a dark, warm room for 2 to 3 days. One to three times a day, carefully loosen the caps to relieve some of the pressure. The drink becomes very pressurized and fizzy, so skipping this step could result in a ginger beer bottle explosion. After your brew is finished fermenting, you can either add fruit, simple syrup, juice, or liquor to it to create a customized treat, or drink it as is. If you choose to bottle the ginger beer in glass bottles, allow the ginger beer to lose much of its fizz prior to bottling, as it will continue to carbonate in the bottles, which could result in them exploding if there is too much pressure.