in Recipes

Fermented ginger

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Ingredients for 1 servings:

  • 3 kg ginger
  • 75 g salt

Instructions

Working time approx. 30 minutes; Rest period approx. 42 days; Total time approx. 42 days 30 minutes

Grate the ginger into very fine slices. Young ginger doesn’t need to be peeled. Combine the ginger with the salt and knead thoroughly until juice forms. Place in a fermentation pot and let stand for at least 6 weeks. After this time, transfer to jars. The shelf life is at least 1 year. Tip: A slice of ginger in the morning is good for colds. Ginger can also be used in Asian cuisine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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