Why We Only Use Organic Garlic & Ginger in Our Fermented Foods

At Good Fermentation, we don’t just use garlic and ginger in our kimchis for flavour (though they’re brilliant for that too). We use them because we believe they’re nature’s antibiotics used for centuries in traditional cultures to support the body naturally.

We only ever use organic garlic and organic ginger in our kimchis. Why? Because these roots may carry living microbes and beneficial compounds that are essential to the fermentation process. Pesticides can harm those microbes, so using non-organic would risk the health of the ferment itself.

Fermentation is a live, natural process that depends on good bacteria. Ingredients like ginger and garlic bring not only depth of flavour but also natural microbial support.

In a recent Diary of a CEO podcast, herbal medicine expert Simon Mills talks about how plant compounds like those in garlic and ginger may work in harmony with the gut microbiome. This connection could support digestion, inflammation balance, and overall wellbeing. It’s this synergy between plants and microbes that inspires how we make our ferments.

We believe that using fresh organic and wherever possible local ingredients makes a difference, not just to the flavour, but potentially to your gut as well. No shortcuts, just real food, made the natural way.

If you’re making one change to your routine, we’d say: start with organic ginger and garlic. A warm morning infusion could support your digestion and set the tone for a better day.

This isn’t medical advice, just what we believe in, live by, and love to share.

Listen & Learn:
🌐 https://www.herbalreality.com/
📖 Read the full podcast transcript
📘 Podcast summary