Fermented Ginger Shots

Boost your health naturally with Fermented Ginger Shots.

These are spicy, citrusy, gingery, and absolutely bursting with goodness for your body!

Packed with probiotics from fermented ginger and powerful immune-boosting ingredients like turmeric and lemon, these shots are the perfect way to support your gut and stay on top of your wellness goals all year round. 

Adding black pepper with turmeric enhances its absorption, unlocking its full anti-inflammatory potential. So don't skip on the black pepper here :)

Let’s get started!

Fermented Ginger (make this first):

• 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

1. Prepare the Brine
Dissolve the salt in the filtered water to make a brine. Stir well until fully dissolved.

2. Prepare the Ginger
Peel the ginger root and slice or grate it. Place the ginger into a clean Mason jar.

3. 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.

Now your Fermented Ginger is ready to be used for the Fermented Ginger Shots!

Fermented Ginger Shots:

• 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 (you can use Spice Mill to grind it)

1. 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.

2. 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.

3. Strain
Strain the mixture through a fine mesh strainer or cheesecloth to remove any pulp (for zero-waste idea, you can freeze the pulp in ice cube tray and add it to your tea, for example). 

4. 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.

Enjoy your super gut-healthy and immune boosting ginger shots! We recommend having one shot per day :)

Cheers to the wellness year!

Notes: If you prefer a sweeter shot version, you can add a bit of honey, maple syrup, or agave to taste, before blending.