about 3 lbs fresh ginger root
1 scant tablespoon sea salt
1 cup filtered water
1 quart-size wide-mouthed mason jar
1 pint-size mason jar
1 regular size lid
- Peel ginger and slice thinly.
- Place in a quart-size wide-mouth mason jar. Press down on the ginger with a spoon or mallet.
- Mix water and salt to make brine and add to the jar.
- If liquid does not completely cover ginger, add more water. If more than a half-cup of water is added, you’ll need to add more salt to maintain the salinity of the brine.
- Once the ginger is packed, place the regular size lid inside the jar, on top of the ginger.
- Fill the pint-size jars with water and seal them. Use these as weights to push gas bubbles out of the fermenting ginger (Insert the smaller jars of water in the open jars of ginger, on top of the regular canning lid. Push down on the weights once a day and watch the trapped gas bubble to the surface).
- Depending on the time of year and the climate, the ginger will take between one and four weeks to ferment (The colder the climate, the longer the fermentation will take to finish).
- When bubbles stop forming, the fermentation process is complete.
- After fermentation at room temperature, store in refrigerator.
If you are fermenting in warm weather, simply slicing the ginger thinly will be enough to create a good ferment. If you are fermenting in colder weather, pounding the ginger with a mallet will help it ferment better and more quickly.
For more at-home fermenting ideas and recipes, check out my list of non dairy probiotics.