I’ve been on a ginger kick lately. It could be the cold weather and fighting this cold. Personally, I think it’s the awesome flavor. You can’t beat the sweet, earthy, and spicy flavor of ginger. While slightly labor intensive, this recipe for fermented ginger is super easy. Peeling and slicing the ginger is the hardest part. Once it’s ready, this fermented ginger is great in stir-fries or steamed rice, and definitely perfect for sushi.
- 1 pound of ginger, peeled and sliced
- 1 teaspoon sea salt
- Slice ginger as thin as thin possible.
- In a large bowl, mix the sliced ginger and salt, tossing to make sure every piece is covered.
- Transfer salt ginger mixture to jar.
- Use a ziplock bag filled with water to weigh down and cover ginger salt mixture.
- Set in a cool, dark place for 7-14 days. (I always go with ten).
- Make sure to check on ginger and make sure that it stays submerged in brine. You may have to push down.
If you have any questions, don’t hesitate to contact me.