- 4 lbs fresh ginger
- 1 tablespoon pickling salt (no iodine)
- ½ package of yogurt starter
- 1 cup Distilled Water (or filtered and non-chlorinated)
- Peel and cut ginger into very thin
- Pound ginger slices to expel juices.
- Place juices and pounded ginger
into a glass jar.
- Mix with salt and water.
- Add yogurt starter and seal.
sit at room temperature for 3 to 5 days.
- Store in the refrigerator.