Ginger ~ Pickled and Delicious!

2/12/2015

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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4. Place the ginger root into the Probiotic Jar chosen. If a large amount of ginger brine is desired, then add the ginger loosely packed about 2/3 full. For less useable brine, pack the ginger snugly in the Jar, filling it to the shoulder, leaving a dip in the center for the Brine Bowl.
5. Add 2% brine to just below the neck of the Jar.
6. Place Brine Bowl, fill & insert the Airlock, lock the Jar & cover.
7. Leave at 68-72ºF for 5-7 days, until the bubbling starts to slow.
8. Move to the refrigerator, and enjoy!

9 Comments

Nick Konopada

2/12/2015 02:30:29 pm

What is a brine bowl, 2% brine?

The Probiotic Jar

3/5/2015 07:17:01 am

A Brine Bowl is part of The Probiotic Jar. store.probioticjar.com

2% Brine is a salt and water mixture with 20 grams of salt for ever Liter of water.

Janelle Wiseman Brown

6/25/2015 09:29:21 am

I wanted to print off the pickled ginger recipe, but I found no option for print friendly, i.e. just the text of the recipe without 4 full pages of photos and other info. Did I miss this option, or do you not offer it on your website? I am new to fermenting and to your site but so far found it very interesting and helpful. Thanks for any help you can give me on printing.
P.S. I know some printers give you the option on the print setup to choose the page numbers, but "print friendly" is still much better, as it avoids the extra material!

Karen link

6/25/2015 11:13:55 am

Hello Janelle,

The host of our website has not ever offered this option, which I think should be an obvious part of the service. Last year when we went looking for an option, the required hard-coding was beyond our skill set, and being pressed to move on to other things, it just got dropped.

Thank you for bringing this need to my attention again. I agree that it is a very necessary utility, and with a little bit of effort I was now able to find a service that will give us what we need until we have someone on board who can hard-code this into our site. I apologize in advance for the ads that pop up as we use it. Let me know what you think about the function!

Gail

1/26/2016 09:16:33 am

Why must we peel the ginger (or turmeric) ?
Won't we be missing out on nutrients in the skin?

Or might the skin cause mold?

I just got some powerful biodynamically grown turmeric and want to ferment it right away.

1/26/2016 09:38:25 am

Hi Gail,

I peel my ginger because I like to use it peeled after it's fermented. You certainly could clean it up well and ferment it in chunks, but I have found that it goes yeasty very quickly (compared to other ferments) and without the skin that is less likely. In Alaska we may not have access to adequately fresh ginger, and if you do, then go for it, and be sure to let us know how it works out!

We do not recommend peeling turmeric. http://www.probioticjar.com/recipes/turmeric-root-fermented. I purchase turmeric online and they ship it slowly, and while it is in good shape when it comes, we know it's not really fresh. Nevertheless, there doesn't seem to be a problem with turmeric; it is more anti-fungal than ginger, it would seem. :)

1/26/2016 11:21:54 am

Karen, great reply with wonderful information, thank you so very much.

I found biodynamic turmeric from these people: Keith and Katie Bien who own www.wildwoodharvest.org I got my box of 3 pounds yesterday - it's beautiful. They harvest it as the orders come in so its super fresh, you'll love it.

I'll put up my batch of turmeric today and report back the results.

Sara

1/1/2024 04:17:46 pm

What were your results? I know the chances of you remembering almost 8 years ago are slim...

Karen Ross

1/2/2024 10:21:07 am

I do remember!!! It is such a hit-miss, most likely due to super fresh not being available to me in Alaska - I gave up on fermenting ginger as it usually turns out yeasty for me. Just not worth the effort, in spite of our awesome Probiotic Jars, it is one of the things that isn't great.

Ginger ~ Pickled and Delicious!

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