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Ginger pickle in brine

Ginger is one of the best remedies for conditions like bloating, nausea, morning sickness, constipation and weak digestion. This pickle is made with just two ingredients, fresh ginger and salt and it tastes just like fresh ginger even after about a week of fermentation. A teaspoon or two before meals can add a little extra enzymes to your stomach for digestion and a teaspoon of this pickle can help in relieving bloating.

Ginger pickle in brine

Recipe by Srikant SinghDifficulty: Easy
Servings

20

servings
Prep time

20

minutes

Ingredients

  • 200 grams ginger julienne

  • 1 tsp to 2 tsp non iodized salt

Directions

  • Wash the ginger thoroughly. Peel the ginger using a small kitchen knife or with a spoon. Grate the ginger or cut them as fine as possible using a kitchen knife. The smaller the ginger is the more juice you will get under which the ginger will stay submerged in the jar.
  • Add 200 grams of this grated ginger to a mixing bowl and add between 1/2 to 1 teaspoon of salt. The general formula for brining is 2 percent salt by weight.
  • Use a masher or a spatula to mash the ginger and salt together for atleast five minutes. This will help in releasing a lot of juices.
  • Now transfer the ingredients into a glass jar. Continue to press as you add the ginger to the jar. The released juices will cover the ginger in the bottle. It is important that the ginger stays submerged during this lacto fermentation process. This will prevent the ginger from coming in contact with air, which can lead to molding and spoil the pickle.

Recipe Video

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