I occasionally use a juicer to make Ginger root juice (which is quite strong) but lately I've also considered lacto-fermenting this juice.
Which leads me to my question:
How fermentable is juiced Ginger really?
I'm aware of how ginger bug is sometimes used to kick start ferments but juiced Ginger is something else entirely. Also, I've read quite a bit about Ginger's antiseptic and antibacterial properties. Wouldn't those same properties render a starter culture useless?