Fermented ginger pickles from Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (page 78) by Kirsten K. Shockey and Christopher Shockey

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Notes about this recipe

  • Ganga108 on January 11, 2025

    Begun today. I am lucky that the food processor will slice the ginger paper thin. I will make this again at the beginning of winter when the new, paper skinned ginger is around. I'd love to do a turmeric one too. UPDATE: The flavour is intense when eating from the jar - spicy and bitey - from the more mature ginger I used. But very delicious when chopped and added to a dish. I suspect that new ginger will have a gentler taste and could be served from the jar but not so flavoursome used in dishes.

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