There are many farms and farmers who have figured out how to grow really interesting and flavorful produce. At the local farmer’s market in Portland Maine, there was a farm called Winslow Farm that was growing some of the most fragrant and beautiful ginger I have seen in a long time. I absolutely love pickled ginger, so I decided to try a naturally fermented version in one of my smaller crocks.
To make the pickled ginger, I cut the rhizomes as small as I could with a sharp chef’s knife, and used a spoon to scrape off the skin and any extra woody ridges, after cutting off the stems. The stems were left out in my sun room to dry, for making tea later this winter. The results were excellent overall; it is noticeably spicier than anything I've ever tried from a store or restaurant.
3-5 lbs fresh ginger rhizomes and stems, separated and chopped
2 tbsp sea salt
- Chop the ginger rhizomes into small chips and place in a bowl. Reserve the stems and any leaves for drying. Add the salt and mash together with the muddler.
- Stuff the ginger and salt into the fermentation crock. Once it is all inside, there should be enough to fill ¾ of the whole cavity. Cover with the stone inserts and place the water seal on top with water. Store in a cool dry spot in the kitchen for 2-4 weeks.
- You should hear bubbles within a day or so. Once finished, remove and store in mason jars and refrigerate.