Sunday, September 14, 2014

I ended up making pickled ginger (vs. fermented) after all, though copied the idea of adding carrots. I'll date both jars once cool....I figure by mid November I'll sample one. MUCH cheaper than the store bought ones that almost always have added saccharin. I'll plant the left over pieces....hopefully within a year I'll never have to buy ginger again. John

1 comment:

  1. I left out the green papaya...did not want to take a chance on the papain enzyme digesting proteins in the carrots and ginger as I want them to be crunchy.