Pickled GINGER 3 Ways 🔥 Japanese, Indian, Brined

[@Katalinmason]

I wish I could find such lovely ginger as you have used. What is available here is so fibrous.

[@marktannen4030]

Lovely recipes, thank you for the recipes 👌👌👌👍👍

[@ghazalamohsin1018]

They look delicious

[@HappyBellyfish]

Thank you 🙂

[@beatricetreadwell5785]

Thank you so much for all these options!!!! I plan to try the first 2! 😃👍

[@nidhigupta7328]

Does the hand burn while squeezing the ginger🤔 btw … great .. grate… interesting 😃

[@HappyBellyfish]

Thank you :). No, it doesn't, because you dip this cooked ginger in cold water before squeezing.

[@sophieamirian6726]

MY DEAR, GINGER IS TOO GOOD TO BE MIXED WITH REFIND SUGAR. THANK YOU SO VERY MUCH FOR THIS INFORMATIVE AND HELPFUL VIDEO ❤

[@cozyhome100]

Um I tried to acess your spice guide but page shows fatal error Have u deleted the pages perhaps

[@grashimasahni5959]

Hi. What is the best to way to know that fermentation has happened and should move to fridge ? Also, in first recipe as well do we need to submerge the ginger fully in lemon juice ?

[@Katalinmason]

You can see the bubbles in the liquid once it has begun to ferment. I like a 4 to 5 day ferment 😊

[@grashimasahni5959]

​@@Katalinmasonthanks 🙏

[@Katalinmason]

@@grashimasahni5959 you’re welcome. I wanted to mention, this is not a true fermentation as there is vinegar in the liquid. Leaving it at room temperature for a few days hurries the pickling effect. But when you are fermenting with just salt brine, the fermentation starts pretty quickly and you’ll definitely see the bubbling 😉

[@c.k.1958]

Hi thank you for your video do you know of any fruits that can help kill biofilm infection? Thank you

[@upp_avasyathinutastydish]

Looks delicious

[@louiseknight462]

Great, thanks