Pickled Ginger
Healing from the inside out; that has been my focus thus far in 2022. In every aspect of life, I’m trying to evaluate things from a healing perspective, including the items that go into my body. So, I’m starting this year with a fermented-type, gut healing condiment that is delicious and healthy for your tummy. There are so many incredible health benefits from consuming ginger including: acts as a digestive aid, may help reduce nausea, helps fight the symptoms of flu and the common cold and works as an anti-inflammatory and antioxidant, just to name a few. It is also reported to help with weight loss.
I make this because I love pickled ginger! It is refreshing and energizing to eat this little condiment. Enjoy it mixed with julienne carrots or served as a condiment side with sesame green beans. Any Asian inspired dish would pair well with it. It is great to eat on its own for a quick pick me up. Doll up some fried tofu with random shavings of ginger and broccoli.
Consider using the ginger vinegar for your next salad dressing. The infused ginger, garlic, and chilies will take your salad dressing to the next level. You can make this recipe without the chilies if you are heat sensitive. Infuse your ginger to your personal taste. Just be sure to have plenty on hand! It really is simple and delicious and so good for you! Here is to a healthier you!
Pickled Ginger
Equipment
- 1 large tablespoon
- 1 mandolin
- 1 cleaned quart container
Ingredients
- 6 each garlic cloves
- 4 each serrano chilies, sliced with stem attached
- 2 1/2 pounds fresh ginger root
- 4 cups seasoned rice vinegar
Instructions
- Using tablespoon, scrape brown skin off of ginger root. Do this for all of the fresh ginger. This will be the most time consuming part of this recipe.
- Once ginger is peeled, begin slicing, using mandolin to achieve even thinness. Continue to slice all the ginger. Do not discard small pieces that are too small to slice.
- Layer ginger in clean container. Fill 1/3 up with ginger. Lighthy crush garlic cloves with the back of a knife and add 3 cloves on top of first layer of ginger.
- Slice the chili, keeping stem attached and fan out along the side of the container. Repeat this layering technique one more time finishing with sliced ginger on top.
- Pour the seasoned rice vinegar over all of the ingredients, ensuring everything is covered. Place cap on container and store in referigerator for 2 weeks before eating.
