Homemade Pickled Ginger Caroline@BareFoodAngel.com
Servings Prep Time
1quart 10minutes
Passive Time
3days
Servings Prep Time
1quart 10minutes
Passive Time
3days
Ingredients
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.
All BareFood recipes are Corn Free, Soy Free, Wheat Free, Refined Sugar Free, Peanut Free, GMO Free, Gluten Free and Pork free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.