Gut Friendly Classic Ginger Shrub
Fresh ginger and apple cider vinegar are two of the most celebrated ingredients for supporting a happy gut, and this shrub brings them together in a concentrated, sippable syrup that's as versatile as it is effective. The slow cold-maceration process — letting the ginger steep in sugar for a full 48 hours — coaxes out every bit of the root's warming, bioactive juice before a drop of vinegar ever enters the picture. Apple cider vinegar adds a bright, tangy backbone that balances the heat of the ginger beautifully, and a pinch of sea salt rounds out the flavor without overpowering it. The result is a bold, complex drinking vinegar that you can stir into sparkling water for a refreshing tonic or use as a cocktail mixer when you want something a little more festive. It keeps in the fridge for up to three months, so one batch goes a long way toward making gut-friendly hydration feel genuinely exciting rather than medicinal. If you've ever found kombucha or probiotic drinks too sweet or too fizzy, this shrub gives you full control over dilution and intensity — just a tablespoon over ice is all it takes.
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Learn more →Ingredients
16 servings
- 4 oz fresh ginger, peeled and thinly sliced
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- ¼ tsp fine sea salt
- ¼ tsp black peppercorns, lightly crushed (optional)
Instructions
- 1
Combine the sliced ginger and sugar in a medium bowl. Use a muddler or the back of a fork to press and bruise the ginger pieces firmly against the sugar, until the sugar begins to look wet and the ginger is fragrant, about 1–2 minutes.
- 2
Stir in the fine sea salt and the black peppercorns, if using. Cover the bowl tightly with plastic wrap and refrigerate for at least 48 hours, stirring once after the first 24 hours, until the sugar has fully dissolved into a syrup and the ginger has released its juice.
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