One of my favorite things to make is pickled ginger. My version just uses vinegar. It is possible to do a "real" ferment with them, as you would any other pickle, but I really like the taste of rice vinegar.

Basically, all you have to do is slice some ginger. A food processor helps. I don't take the skin off, but you can if you want.

Then pack the slices into a jar, and pour rice vinegar over them. They keep forever. You can use these in recipes that call for "fresh ginger" ... which I never have because it tends to sprout in the fridge.

Ginger is really good for your digestion, and for seasickness. Plus it just tastes good.

 

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