Pickled Ginger



  1. Peel and cut ginger into very thin slices.
  2. Pound ginger slices to expel juices.
  3. Place juices and pounded ginger into a glass jar.
  4. Mix with salt and water.
  5. Add yogurt starter and seal.
  6. Let sit at room temperature for 3 to 5 days.
  7. Store in the refrigerator.


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