Guest guest Posted June 20, 2006 Report Share Posted June 20, 2006 Does anybody have any tips about fermenting ginger? All I can find is either ginger beer, or a crappy pickled ginger recipe which involve using vinegar... I'm mainly looking for a great way to enjoy ginger and its benefits, but it tastes so strong... I've tasted pickled ( " vinegared " ) ginger and it tasted great, so I guess the acid have a positive effect taste-wise. The heat involved in making ginger tea probably destroys many of the beneficial compounds (such as the powerful proteolytic enzymes it contain, better than papain I believe?). Fermented ginger would be the perfect thing to go along meals, without the powerful odor of sauerkraut! I'm thinking of using a cheap glass container I have (cheap enough that air can escape despite it being closed), cutting ginger root in slices, filling with water (won't tend to float like cabbage does). Would it need a starter of some sort? I could use a kefir grain, or EM. Thanks Quote Link to comment Share on other sites More sharing options...
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