pickled ginger

pickled ginger

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Since ancient times people have been preserving their own foods. Fermented foods are a natural probiotic which helps promote great gut health by improving digestion, removing toxins and harmful bacteria with a natural variety of microflora and enzymes. Having kimchi, sauerkraut, pickled vegetables, kefir, or kombucha daily will have lasting benefits to your good health

8 oz fresh gingerroot

1-2 tsp sea salt

1 cup rice vinegar

1/2 cup filtered water

2 Tbsp raw cane sugar or maple syrup

  • Peel and thinly slice the gingerroot with either the vegetable peeler or a mandolin.

  • Using a prep glove or a small ziploc on your hand, generously rub the slices with the sea salt. Let sit for 2 hours at room temperature.

  • Meanwhile, combine the rice vinegar with the filtered water and cane sugar, stirring to dissolve.

  • Rinse the salted ginger thoroughly and squeeze out excess moisture and pat dry as much as possible.

  • Add the vinegar mixture and let ferment in an air-tight jar in cool, dark place for a week before storing in the fridge.

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