7 Responses

  1. sarah
    sarah July 8, 2014 at 12:04 am | | Reply

    I want to thank you very much for the very precious knowledge you have shared, i’m gonna try your recipes especially for my special needs toddlers

  2. Karen
    Karen August 27, 2017 at 8:39 pm | | Reply

    Thank you for the detailed information. Just set up my ginger on the counter. Can’t wait to eat fresh fermented ginger with our sushi without the preservatives and food coloring!!

  3. mick dernin
    mick dernin August 21, 2020 at 4:01 am | | Reply

    sushi ginger is made from young ginger wich has natural pink color. there is no food coloring in authentic sushi ginger.

  4. Ken Krohn
    Ken Krohn May 10, 2022 at 11:43 pm | | Reply

    I buy fresh organic ginger and I clean it by scrubbing it very thoroughly but I don’t peel it. Then I cut it into 1” pieces and freeze it, I make a half gallon batch of golden milk with it about twice per week and I process it in the frozen state in my Ninja single serve cup. I have a couple questions. The first one is would there be any reason I couldn’t pulverize it in my ninja before I ferment it? The second question is if you freeze it after fermentation do you lose the benefits of the fermentation process?

Leave a Reply to Barbara Allan Cancel reply