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Tag Archives: ginger

  • Miso Ginger Sauerkraut

    I stumbled across this sauerkraut recipe as I felt adventurous to add some new flavors to the fermenting that occurs in my home. I have a husband, children, and sister who are all partial to asian-flare tastes, so I gave this Miso Ginger Sauerkraut a go! It was quite the hit! Even for the youngest enjoyer!


    The Ingredients:

    2 Tablespoons Miso Paste

    1/4 Cup boiling filtered water

    1 Medium Cabbage thinly sliced

    3 Tablespoons Fermentools' Himalaiyan Salt

    1 1/2 cup Shredded carrots

    2 bunches chopped green onion

    3/4 - 1 cup shredded ginger root

    The Method:

    (1) Shred your cabbage into thin slices and place it into a large bowl. Sprinkle the salt on the cabbage and use your hands to squeeze and smash the cabbage until it is soft and releases it's natural juices creating a brine for your sauerkraut.

    (2) Dissolve your miso in boiling water and set it aside to cool.

    (3) Add the carrots, green onions, and ginger to the bowl and combine well. When cool, mix the miso mix in the bowl as well covering all the vegetables.

    (4) Pack your sauerkraut into a half gallon mason jar little by little packing it down as tightly as possible leaving 1-2 inches of head space at the top of the jar. Place your Fermentools' glass weight inside the jar pressing the cabbage beneath the brine. Install your Fermentool's airlock system and set your ferment aside to ferment away!

    Taste your Miso Ginger Kraut every few days because, well, it's delicious, and so you can move it to cold storage when it is sour enough for your taste preferences.

    Do not be caught off guard! No stir fry to sticky rice should ever be left without this ferment to accompany it. Another asian-flare sauerkraut to try would be the pad thai sauerkraut.

     

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  • How to Make a Ginger Bug

    There is nothing as tempting as a carbonated soda! When you pop open the top of the bottle or can, the sound of fizzing, the sight of carbon dioxide escaping in vapor form, the feel of bubbles on your tongue... there is just nothing like it. Soda has a reputation of being bad for your health; but does it have to be? Fermenting beverages add a tasty energizing and probiotic treat that both kids and adults can enjoy guilt free!

    Let's talk about how to create a Ginger Bug today!

    What is a Ginger Bug?

    It's really simple and extremely easy to make!

    A Ginger Bug is a mixture of shredded ginger root, sugar, and water that has cultivated wild yeast and bacteria cultures where fermenting occurs resulting in carbon dioxide yumminess! One difference between a Ginger Bug and kombucha or kiefer is that a ginger bug does not require a special culture, scoby or grain to start!

    Starting a Ginger Bug is similar to starting a sourdough culture.

    How to Start a Ginger Bug!

    All you need is:

    ~ A Mason Jar

    ~ Ginger Root

    ~ Sugar

    ~ Water

    ~ Fermentools Airlock System

    Step by Step:

    Step One: Grate 2-3 TBSP of ginger root.

    Step Two: Place ginger root, and 2-3 TBSP of sugar into a mason jar and cover with water. Mix until sugar dissolves.

    Step Three: Place Fermentools Airlock System on top of the jar to ensure that carbon dioxide can escape and bad bacteria or house pests (or pets) don't get into your culture. Place your ferment in a warm place in your kitchen so it can commence on it's fermenting endeavors!

    Step Four: Every 24 hours, drain off a few tablespoon of liquid right off the top of your soon to be Ginger Bug. Add 2TBSP of ginger and 2TBSP of sugar. Repeat this for 3-5 days until plenty of bubbles have formed.

    * It may take more then 5 days of fermenting for a good bubbly culture to form depending on the temperature of your kitchen.

    Warmer kitchen = faster ferment, more alcohol taste.

    Cooler Kitchen = slower ferment, more acidic taste.

    YOU'RE DONE!!!!

    What do you do with your new Ginger Bug??

    Look out for next week's post on making a basic Ginger Brew Soda Pop!

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  • Ginger Miso Fermented Scallions

    Fermented scallions are a versatile addition to your summer recipes. They’ll add a bit of onion flavor, along with a bit of the freshness that comes from incorporating the scallion greens into the mix. This recipe, in particular, is for ginger miso fermented scallions, which goes well with Asian dishes. Try a homemade ramen bowl, quick-and-easy scallion pancakes, or try using them in egg rolls or dumplings.
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  • Fermented Ginger Honey Tea

    My boys love ginger honey tea. They make it frequently in the evening to drink while snuggling under a blanket watching a movie. They do not have to be sick. I think this fermented variety will also be a hit with them. Read on and see if you don't agree.
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