…ensuring the ginger bits are fully coated.
Boy I’ll make awesome peanut sauce with that, bumbu’s for bami or nasi goreng…curry’s.
Gonna try this myself dognest. Do you just use ginger and honey?
I lactoferment for my hot sauces, mostly ginger, onion, garlic and Madame Jeanette peppers.
Slice ginger, peeling not necessary, raw honey (unpasteurized, it won’t ferment otherwise). Cool dark place, leave lid loose, 30 days+, every so often invert it to coat ginger.
Why are you doing that?
Sounds like a good start to a really nice mead.
Why are you doing that?
To coat the ginger bits! /jk
For me, it’s sounds like a cool thing to do, tastes divine, supposedly some probiotic mumbo-jumbo, believe at your peril.
Fermentation differs from infusion (which is great for drizzles, etc.)Similar process can be done with spruce tips + honey, and called mugolio in Italian.
If you really want it to ferment, and not have to mess with it on the daily, put an airlock on the container, to let the CO2 out, and prevent contamination. When making mead one will dilute the honey, as the concentration of sugars inhibits fermentation.
I love ginger, and may just try a few new things, thanks Dull Guy for bringing up something interesting.
It’s a preservation method that changes the flavor. You can also do that with garlic.
Garlic carries a botulism risk though so do your research before preserving garlic.
I just tried my garlic miso that I started four months ago, and it’s amazing. Highly recommend.
I didn’t make the miso, but I packed some garlic cloves into a jar of the miso and let it ferment. The garlic bits are so good in a miso soup, and the flavor gets infused to the paste too.
Does garlic miso carry the same botulism risk that garlic preserved in oil has?
I’m not an expert, but I’ve read that if you’re fermenting foods properly it’s very hard to make yourself sick because the lactobacillus culture grows quickly enough to overpower any botulism that could try to colonize it. Just make sure there’s not mold growing on top.
I don’t believe that applies to food stored in oil, but I’m not sure.
Edit: I looked it up and miso is fermented by aspergillus oryzae, but the same principle would apply.
Yeah my understanding is from oil preserved garlic so Im curious about the risks. Sadly I no longer have a reddit account so I cannot ask the food science community there
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I’m truly envious.
<googles…>
I made some of this as well. I heated mine up to shake it well
