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Ginger ~ Pickled and Delicious!

2/12/2015

9 Comments

 
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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  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us