pickled ginger
Since ancient times people have been preserving their own foods. Fermented foods are a natural probiotic which helps promote great gut health by improving digestion, removing toxins and harmful bacteria with a natural variety of microflora and enzymes. Having kimchi, sauerkraut, pickled vegetables, kefir, or kombucha daily will have lasting benefits to your good health
ingredients
8 oz fresh gingerroot
1-2 tsp sea salt
1 cup rice vinegar
1/2 cup filtered water
2 Tbsp raw cane sugar or maple syrup
method
Peel and thinly slice the gingerroot with either the vegetable peeler or a mandolin.
Using a prep glove or a small ziploc on your hand, generously rub the slices with the sea salt. Let sit for 2 hours at room temperature.
Meanwhile, combine the rice vinegar with the filtered water and cane sugar, stirring to dissolve.
Rinse the salted ginger thoroughly and squeeze out excess moisture and pat dry as much as possible.
Add the vinegar mixture and let ferment in an air-tight jar in cool, dark place for a week before storing in the fridge.
