POWERHOUSE NUTRITION

Make this fermented ginger recipe one time and enjoy healthy ginger relish meal toppers for months.

finely chopped ginger for a healthy ginger recipe

ABOUT THIS FERMENTED GINGER RECIPE

If I choose my top three ferments, ginger joins the winner’s circle. This fermented ginger recipe makes eating more ginger easy. This powerhouse meal topper beautifully complements stir fry and other ginger loving meals.

There’s no sugar added to this ginger recipe, so it’s healthier than the pickled ginger you find in a jar at the store.

It’s not sweet like sushi ginger. It’s salty. It’s sour-ish. And the spicy zing stays strong. The ginger health benefits stay strong as well.

HELPFUL EQUIPMENT
1 quart size wide-mouth glass canning jar
1 wide mouth airlock fermenting lid
1 glass weight
Y-peeler
Paring knife
Food processor
Large mixing bowl
Wooden kraut pounder/tamper

INGREDIENTS
3 pounds ginger, peeled and chopped fine in a food processor
1 ½ tablespoons sea salt

SET UP YOUR SPACE

Clean the food processor, canning jars, lids, utensils, wooden pounder, and lids with hot soapy water. Alternatively sterilize the jars.
Clean a large bowl and have it ready for the finely chopped ginger. A large bowl makes it easy to stir in the salt.

HOW TO MAKE A HEALTHY GINGER TOPPING

Peel the ginger. Don’t use the spoon method. My hands hurt by the end when I did that. Try slicing off the roughest ends of each piece with a knife and then using a y-peeler to get the rest of the peel off. Use the knife again to peel off any leftover skin. Get it nice and clean. It’s worth it!

Place the ginger pieces in a food processor with an s-blade and spin it until it’s chopped fine.

After it’s chopped, toss it in a large bowl with high quality sea salt.

Add the salted ginger to the canning/mason jar a cup at a time. After each addition press the chopped ginger down firmly. The juice from the ginger should begin to cover it. If it’s not covering the ginger by at least ¼” add water.

Top the ginger with a glass weight.

Cover the canning jar with a wide mouth airlock lid while it sits at room temperature and ferments.

HOW TO SERVE

Serve as a topping on grain bowls, stir fry, ramen, and salads.
Use for flavor in soups (especially ramen), casseroles, sauces, dressings, and more.

TIPS FOR SUCCESS

If you have an Aldi store around your area six bags of ginger from there works.
Otherwise get 3 pounds of the best-looking fresh ginger you find.

ginger root chopped fine for a fermented ginger relish

WHAT TO AVOID

Avoid dried out or moldy ginger (check the ends). Get the fresh stuff.
Avoid over fermenting. This ginger ferments quick.
Avoid letting the ginger rise above the liquid as it ferments.

STORAGE OPTIONS

Store the fermented ginger in the refrigerator. I leave the airlock fermenting lid on and use a suction device to pull out air after we use it.

You can also use a regular canning jar lid.

fermented ginger in a jar with a wooded kraut pounder

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