We used fresh Ginger in a dish we cooked yesterday which set my fermenting mind in motion. We always have jars of fermented Garlic on hand, but Ginger? Oh why not…..
Ingredients:-
2 Hands of Ginger, roughly cut into lumps
2 heaped Table Spoons of Himalayan Salt
½ a litre of water.
Method:-
(1) Heat the water to dissolve the Salt and allow to cool to room temperature.
(2) Add the Ginger to a clip top jar.
(3) Pour the brine in so that the Ginger is covered.
(4) Seal the jar and allow to ferment. Fermentation will start in a couple of days. Allow it to ferment out and it will store for months.
We’re discovered that the fresh Ginger in our recipe last night was really good for Sue’s digestive issues. So hopefully a pickled version will work equally well. This brine was nearer to the 3% rather than the usual 2% salinity. I’m expecting quite a vigorous / violent fermentation as there’s lots of sugars in the root…..
Necessity is the mother of invention, as they say. A month or so ago we wanted a bit of a side dish to go with a meal but didn't have much in.
We had ½ a Celeriac, some Onions and a couple of rather sad Carrots. It's amazing what you can create (Or more specifically Sue can invent) from next to nothing. We've had similar versions on several occasions but today's was the best so far. It knocks the spots of shop bought Coleslaw.
Ingredients:-
Onions, Celeriac, Carrot. All finely sliced in roughly equal proportions
A dash of White Wine Vinegar
The juice of ½ a Lemon
Fresh chopped Parsley (Just for a bit of colour)
Mayonnaise
Method:-
(1) As simple as mixing everything together and serving really.
The crunch of the Celeriac and the sharpness of the Vinegar and Lemon really work well together.