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two jars of ginger tincture, one fresh and one with dried herb
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How to Make Ginger Tincture

You'll love making homemade Ginger Tincture. This easy natural remedy is a wonderful way to support digestion, but also great for several other ailments. Just 2 ingredients and a jar is all you'll need!
Course digestive aid, Drinks
Cuisine Herbal, World
Keyword digestive aid, digestive bitter, ginger, ginger root, ginger tincture
Prep Time 5 minutes
4 weeks resting time 5 minutes
Total Time 10 minutes
Servings 320 servings (1/4 teaspoon)
Calories 1kcal
Author Megan
Cost $10

Equipment

  • jar with lid

Ingredients

To make 2 cups Ginger Tincture, follow the recipe amounts below, but you may make any amount you like by skipping to the Instructions and using the jar size to dictate how much you make). No exact measuring is needed.

  • scant 2 cups 80 to 100 proof vodka or other high proof alcohol like brandy
  • 1/2 to 3/4 cup ginger root dried or fresh, chopped (See more about the amount of ginger to use based on jar size in the Instructions below.)

Instructions

  • To use dried ginger: Fill any size sterile jar ⅓ full with chopped dried ginger root. Pour alcohol over the root up to the neck of the jar. Screw on lid tightly. Shake a few times. Place in cool, dark location (I use a kitchen cupboard) for 4 to 6 weeks. Every other day or so, or as little as once a week if you forget, shake the bottle. After 6 weeks, strain and store. Ginger Tincture lasts several years.
    two photos of the ginger tincture process
  • To use fresh ginger root: Fill sterile jar of choice ½ full of chopped fresh ginger root. (It does not need to be peeled first.) Pour alcohol over the root up to the neck of the jar. Screw on lid tightly. Shake a few times. Place in cool, dark location (I use a kitchen cupboard) for 3 to 4 weeks. Every other day or so, or as little as once a week if you forget, shake the bottle. After 4 weeks, strain and store. Ginger Tincture lasts several years.
    pouring alcohol over fresh ginger in a little bottle

Notes

Turmeric variation —

To make 2 cups Ginger-Turmeric Tincture, use the fresh ginger version of the recipe above. Then:
  1. substitute 1/4 of the overall ginger with chopped fresh turmeric
  2. add 2 teaspoons black peppercorns.
The black pepper is needed to increase the absorption of turmeric's active ingredient, curcumin.
The rest of the recipe above stays the same.

Alcohol-free variations —

If you do not wish to use alcohol to make your tincture, replace it with:
Use only dried ginger for these recipes (not fresh).
  1. Follow the recipe above for the same ratio of root to liquid. Fill the jars accordingly.
  2. Screw the lids on tightly.
  3. If using apple cider vinegar, you are done. Set aside your jar(s) as outlined in the main recipe above.
  4. If using glycerin, place filled jars in a slow cooker (or a pressure cooker [like the Instant Pot] with slow cooker feature) that's lined with a towel and filled with water. Slow cook on low heat for 3 days.
  5. Remove and strain. To strain, you may need to use your hands to squeeze out any extra glycerin.
  6. Use a funnel, to transfer strained tincture to little bottles with droppers.
  7. Store glycerin-based tinctures in the fridge, if possible.
Be aware that these tinctures (with non-alcohol menstruums) will have a limited shelf life of 6 months to 2 years. Label your tincture, and include the date on the bottle.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg