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Homemade Pickled Ginger

Can you guess why pickled ginger accompanies most sushi plates in the Japanese culture?

In the post Benefits of Properly Pickled Ginger, go more deeply into the benefits and herbal properties of this exotic food that has been used for thousands of years.

Choose your pickled ginger carefully as many store bought and restaurant offered ginger is tainted with chemicals and additives.

Here is a simply delicious recipe to make your own pickled ginger without all the foreign unnecessary ingredients. Enjoy pickling gingers. Let me know how yours turns out.

Homemade Pickled Ginger
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Ginger has broad-spectrum antibacterial, antiviral, antioxidant, and anti-parasitic properties, to name just several of its more than 40 pharmacological actions. Ginger shows promise for fighting cancer, diabetes, non-alcoholic fatty liver disease, asthma, bacterial and fungal infections, and more. If you choose a store bought/packaged pickled form, make sure that it doesn't contain chemicals and additives. Here is a simple recipe to make your own pickled ginger without the added chemicals and additives which will negate or fight against the many wonderful benefits of Ginger.
Servings Prep Time
1 quart 10 minutes
Passive Time
3 days
Servings Prep Time
1 quart 10 minutes
Passive Time
3 days
Homemade Pickled Ginger
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Ginger has broad-spectrum antibacterial, antiviral, antioxidant, and anti-parasitic properties, to name just several of its more than 40 pharmacological actions. Ginger shows promise for fighting cancer, diabetes, non-alcoholic fatty liver disease, asthma, bacterial and fungal infections, and more. If you choose a store bought/packaged pickled form, make sure that it doesn't contain chemicals and additives. Here is a simple recipe to make your own pickled ginger without the added chemicals and additives which will negate or fight against the many wonderful benefits of Ginger.
Servings Prep Time
1 quart 10 minutes
Passive Time
3 days
Servings Prep Time
1 quart 10 minutes
Passive Time
3 days
Ingredients
Servings: quart
Units:
Instructions
  1. Peel ginger and slice very thinly. Slice the ginger as thin as you can. I like using a mandolin.
  2. Place in a large bowl and pound lightly with a wooden pounder to release juices.
  3. Place in a quart-sized, wide-mouth mason jar and press down lightly with the pounder.
  4. Mix clean pure water with salt and whey and pour into jar, adding more water if necessary to cover ginger. The top of the ginger should be at least 1 inch below the top of the jar.
  5. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

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To Your Health,

Caroline



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