Cultured Foods Monday: Cultured Ginger Root

Be sure to stop by our giveaway post starting 1/17 as my sister Christy over at Whole Foods On a Budget and I will be doing a fun giveaway!

It's been so fun seeing how many others in the blog world are all about cultured foods this year!  I have already found so many fun ideas to try.  As I posted last Monday, I will be doing a post every Monday this year with a new cultured foods recipe or with some great cultured food facts.  Today I am posting my cultured ginger root recipe that I adapted from Nourishing Traditions.  Nourishing Traditions calls for 3 pounds of ginger root.  In my opinion, this is way too much to do at one time.  Peeling and slicing up one pound was quite enough for me and this cultured ginger is potent, so a little goes a long way.  Here is my adapted recipe:

*1 pound ginger root, peeled and sliced very thinly
*2 T whey
*1 T pink salt
*1/2-1 cup water

Rinse the peeled and sliced root and place in 3 cup sized jar.  Pound lightly to release juices.  Mix water with the salt and whey and add to ginger.  Make sure that the root is completely covered and that there is at least one inch of space below the top of the jar.  Cover tightly and allow to sit in a dark place at room temperature for 3 days, then transfer to the refrigerator.

Cultured ginger root can be used in a number of recipes.  Try it minced finely in salad dressings, stir fries, yogurt and fruit, fruit crisps, hot tea, steamed rice and more!  If you are adding it to a cooked item, add it after the item has finished cooking to keep the probiotic properties intact.  I added it to salad dressing and it was so yummy!  And, remember, a little bit goes a LONG way!  So make sure you mince it finely and use a small amount.

Be sure to stop by our giveaway post starting 1/17 as my sister Christy over at Whole Foods On a Budget and I will be doing a fun giveaway!

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