Ginger easily molds in our climate. Even in winter, the mild climate we live in lends itself all too easily to molding. Preserving ginger saves it for the later months and allows me to purchase large amounts. We use ginger in recipes, smoothies and, of course, in natural cold remedies. Sure, sometimes, you can purchase ground ginger, but there is nothing like fresh ginger (even pickled) in our food! Plus, it helps us stay healthy and soothes gastric complaints.
So, did you know you could pickle ginger? I found the idea for this recipe in my Nourishing Traditions cookbook. However, the recipe she names “pickled” uses only sea salt and whey (if you have it). I don’t have whey much around my kitchen and end up using extra sea salt, which tastes okay, but it definitely doesn’t taste pickled. So, I made some changes with my recipe.
I added 2 tablespoons of Bragg’s apple cider vinegar to the sea salt and poured it over my ginger slices. It is easy peasy and preserves my ginger for several months. Plus, it takes only 3 days to ferment and adds a healthy probiotic punch to a superfood. See what you think!
Ginger is a superfood
Eating just one slice of ginger a day can help you with:
- Inflammation, whether from an injury or inflammation of another cause
- Nausea and upset stomach and indigestion
- Pain caused by a variety of reasons
- Helps with morning sickness
- Reduces menstrual pain
- Studies have found it to reduce symptoms from osteoarthritis.
- Studies have shown it to reduce blood sugar levels.
- In another study it lowers cholesterol
- Ginger contains the compound gingerol which is known to help prevent cancer
- It has been known to help fight infections too!
How to make Pickled Ginger
What you need:
- 2 pounds of fresh ginger
- 2 teaspoons of sea salt
- 2 tablespoons of Bragg’s apple cider vinegar
- 1 cup of water t start and then fill up the jar.
How to pickle it:
- Using a food processor, or a simple kitchen knife, slice the ginger into thin slices (I kept the skin on, but you can take it off if you like).
- Fill a quart-sized jar with the slices, pounding them down to release juices and fit them as low into the jar as possible. The ginger should be at least 1 1/2 inches below the top of the jar.
- Add the sea salt and vinegar to your 1 cup of water, stir, and pour over the ginger.
- Fill the jar with more fresh water until it sits about 1 inch from the top of the jar.
- Place a pickling lid on the jar, or submerge the ginger with a weight and use a canning lid to seal the contents. You can purchase these on Amazon.:
Place in a pantry or dark cabinet and allow it to sit for 3 days. Check on occasion. You should have some bubbling rise to the top after about 1 day. When the fermenting is done, taste if you desire, and place in the refrigerator for use. It should keep this way for at least 6 months. If you want to put it in the pantry for storage, place it in a canning bath for about 8 minutes.