In this video, I'll be focusing on two easy ways to preserve ginger which is fermented ginger and picked ginger and also guide you along super easy steps to follow in making your pickled ginger and fermented ginger and different ways it can be consumed.
Ingredients for Fermented Ginger
• 6-7 medium sized Fresh Ginger
• 1 tablespoon of sea salt
• Glass Jar
• Fermentation weight
INSTRUCTIONS
1. Peel and grate ginger
2. Add sea salt and massage with hands until enough brine (liquid) is produced.
3. Transfer ginger into glass jar
4. Push ginger down using a tamper and ensure jar is compact
5. Place glass weight on ginger ensuring they are fully submerged in brine.
6. screw on the lid and leave it on a counter to ferment for 2 weeks (or less if in a warm climate).
7. Transfer to refrigerator and enjoy.
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Ingredients for Pickled Ginger
• 6-7 medium sized Fresh Ginger
• 1 Teaspoon of sea salt
• A cup of vinegar
• 2 Tablespoons of sugar
INSTRUCTIONS
1. Peel and grate your ginger
2. Add I/2 teaspoon of salt to ginger and pour hot water on it and let it sit for 1 minute.
3.Strain water from ginger and leave it to cool down.
4. In a saucepan, combine vinegar, sugar and 1/2 teaspoon of salt, cook on low heat until everything dissolves.
5.After ginger has cooled down, squeeze out excess liquid
6. Transfer ginger to jar and add pickling solution making sure ginger is fully submerged
7. Use a butter/table knife to loosen ginger so as to absorb pickling solution.
8. Put the lid on and leave on kitchen counter to cool down.
9. Once cooled, refrigerate the jar for at least 24 hours to allow the flavours to infuse into the ginger. The longer they sit, the better they taste!
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