Pickled Ginger

Ingredients:

• 4 lbs fresh ginger root
• 1 tablespoon pickling salt (no iodine)
• ½ package of yogurt starter
• 1 cup Distilled Water (or filtered and non-chlorinated)

Method:

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.