Fermented Ginger
About
I hate grating ginger and I also hate that I end up buying a massive piece when I just need a teaspoon, ultimately leading to food waste.
Fermenting your ginger is an easy way to always have fresh ginger at your fingertips, avoid food waste and have 10 minutes of annoyance for delicious tasting food. The fermentation process really brings out the flavour and you’ll notice a difference in your food with this one!
Method
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Peel and mince all of your ginger first.
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Place your jar on the scale and zero out. Add the ginger to the jar and cover fully with filtered water.
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Note the weight and multiply it by .03. This gives you the number of grams of salt you will need to complete the fermentation process.
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Remove and add your mortar and pestle to the scale, zeroing out. Add the correct number of grams of salt, remove and grind fine.
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Add your salt to a measuring jug or bowl and pour the water from your jar into it, making sure to leave the ginger in the jar. Mix well until the salt dissolves.
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Add the salt water back into the jar. Press a piece of cling film gently down so that it seals against the water and sides of the jar. You don’t want your ginger to touch the air or it will mould and ruin the batch.
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Leave to sit for four days.
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Keep in the fridge up to three months.