Description
Make this fermented ginger recipe one time and enjoy healthy ginger relish meal toppers for months.
Ingredients
Units
Scale
- 3 pounds ginger, peeled and chopped fine in a food processor
- 1 1/2 tablespoons sea salt
- 1 quart size glass canning jar with fermenting lid
Instructions
- Mix 3 pounds ginger (peeled and chopped fine in a food processor) and 1 ½ tablespoons sea saltin a large bowl.
- Add a cup of the ginger to a clean (if not sterile) mason/canning jar and press down. Continue adding ginger until it reaches the shoulder of the jar. Press the ginger down with a kraut pounder after each addition.
- The juice from the ginger should cover the mixture. If it’s not covering the ginger by at least ¼” add water until it does.
- Place a glass weight on top of the ginger.
- Cover with a fermenting lid and let it sit at room temperature for 4 days or until fermented.
- Move fermented ginger to the refrigerator for storage.
Notes
- Clean (or sterilize) all utensils, bowls, and jars before making this ferment. Press the ginger down and it should reach the shoulder of the canning jar. The juice may reach the top and even overflow as you add the weight. Do this in a bowl and keep the ginger juice to cook with.
- See what the Clemson Cooperative Extension says about Kraut fermentation. “Kraut fermentation, if done properly, will bring food to the “safe” acid level – pH 4.6 or below.”
- If you are concerned about the ph levels of your ferment, you can purchase a ph tester and test to verify the acidity levels.
