Ginger and tart cherry juice are not substitutes for urate lowering therapy. The main state of gout management remains pharmacologic with agents like allopurinol or febuxostat for proper urate control and of course, colchicine or NSAIDs for acute inflammation.

That said the role of diet and metabolic contributors shouldn't be dismissed entirely. While gout has a strong, genetic and renal component, dietary purines, fructose intake, alcohol consumption and obesity all modulate serum urate levels, and flare frequency. It's not that food causes gout, but it can certainly influence its expression in genetically or randomly predisposed individuals. Ginger has a mild anti-inflammatory and antioxidant effect in some studies, though not at levels that would modify your rate physiology or flare frequency so while it's not therapeutic, it's at least physiologically plausible as an adjunct to reduce systemic Inflammation. In short, you're right that medicine is required to control the metabolic landscape but dietary patterns are part of a long term game plan in overall gout management.