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Fermented Ginger

KefiViva Fermented Ginger is a living certified organic Fermented Ginger liquid produced by a monitored bioprocess and is used as a base for creating various types of living, stable and functional beverages.

Botanical Informations

Botanical Name:Zingiber officinale Roscoe (= Amomum zingiber L.)
Common Name:Ginger
Family:Zingiberaceae
Used Part:Rhizome

Ginger is perennial herbaceous native to South China. It is now widely cultivated in South Asia, East Africa, Australia, West Indies and Caribbean. Its spicy and fragrant rhizome is a common ingredient in Asian cuisines, as delicacy, condiment or spice. In the Ayurvedic and Chinese medicines, ginger rhizomes has also been considered as an herbal medicine for centuries, being used to treat diverse digestive disorders.; Today, scientific researches have confirmed the beneficial effects of ginger on human health and metabolism. Ginger is not only recognized as a good nutraceutic, but also as a phytoremedy with anti-inflammatory, antioxidant, antimicrobial properties. Its digestive use is reliable for enhancing gastrointestinal motility, soothing stomachache or nausea, and preventing vomiting or indigestion. Ginger is also employed to reduce inflammation related to osteoarthritis ailment.

Fermented Ginger
Fermented Ginger
Fermented Ginger

Documents

Product Features

Apparence:Liquid
Taste:Sour ginger
pH:2.0 - 3.5
Acidity:10.0 - 15.0
Brix:=5.5
List of ingredients:Water, organic ginger rhizome, organic raw cane sugar, ancient symbiosis of yeasts (Schizosaccharomyces pombe, Zygosaccharomyces bailii, Dekkera bruxellensis) and bacteria (Acetobacter sp., Gluconoacetobacter sp.)
Lifetime:2 year(s)
Storage:Keep container tightly close in a cool (between 39 and 68°F), dry and dark place.

Healty Benefits

  • Promoting intestinal tract functions: enhances motility and peristaltism, reduces spasms and flatulences;
  • Modulationof  inflammatory reactions caused by osteoarthritis, or rheumatoid arthritis; 
  • Enhancing digestion: reduces stomachache, nausea and vomiting; 
  • Protecting against oxydative stress;  
  • Protecting against microbial infections; 
  • Increasing vital energy; 
  • Boosting the immune system; 
  • Overall body's detoxification.

Nutrients after fermentation

Molecule:Gingerols and Zingerones (including Shogaol), Flavonoids, Terpens
Organic Acids:Acetic, Gluconic, Succinic acids
Vitamines:B3, B5, B6, C and K
Minerals:Gluconate and acetate forms Mg, P, Ca, Fe)
Amino acids:Glycine, Valine, Tyrosine, Tryptophane
Others:Soluble sugars, Alcohol, Glycerol
Enzymes:Hydrolase, Lipase, Amylase
img-nutriments-apres-fermentation

Available Format

Format disponible

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