Ginger ~ Pickled and Delicious!

Ingredients: Young Ginger Root (not woody)
Jar: .5 to 1 Liter Probiotic Jar
Brine: 2% Brine
Temperature: 68-72ºF
Ferment: 5-7 Days
Preparation: 
1.  Scrape peel off of ginger root with the edge of a spoon or paring knife.  Young ginger peels very easily this way without taking too much off.  Break sections where necessary to get in to remove the peel.
2.  Cut off any tough spots, or "healed" ends from prior breakage.  Keep only the soft clean flesh of the ginger root.
3.  Use mandolin or vegetable peeler on very thin setting to slice the ginger root.  Food processors clog with the fiber, so a manual slicer works much better.

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