Wednesday, October 15, 2014

I love pickled ginger with home made sushi or even as a snack, but most have artificial sweeteners added, some have artificial color too. For a fraction of the cost of one bottle of store bought I made two quarts. I took someone's advice and added carrot for color and crunch. I opened up one jar last night...I can't believe how good it turned out! Not a fermented food this time, more along the line of refrigerator pickles. Now that I am growing 3 plants of culinary ginger, and one of galangal ginger in four 1/3 barrel Water Wise Container Gardens beneath my avocado tree, within a year I should never have to buy it again.

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