Pickled Ginger

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I LOVE Ginger! It is an Aromatic, pungent and spicy rhizome that adds a special flavor and zest to Asian stir fries, Ayurvedic dishes (ex. Kitchari)  and many fruit and vegetable dishes.

Ginger is great for reducing inflammation, assisting digestion, boosts the immune system, Effective Relief of Nausea and increases our circulation. 

Pickled vegetables are a GREAT way to incorporate live-culture probiotic foods into your diet.  Pickled vegetables contain lactobacilli, a beneficial bacteria that improves our digestion and overall health.  They are a good source of fiber and essential nutrients such as iron, Vitamin K and C.

The beneficial bacteria that resides in our body (Go team HEALTHY GUT FLORA!) can take a beating when we take antibiotics and pharmaceuticals, consume a poor diet, and are under daily stress.  So, to help restore those beneficial little buggers in our body, Live-culture food (Probiotics) to the rescue!

Probiotics support healthy elimination of waste from your body.  When elimination is crappy (sorry, had to say it) and poor, that toxic waste sits in our colon/ intestines and reabsorbs into our body. NOT a pretty picture!  A healthy gut contributes to our overall well-being and vibrancy.  I’m GAME for that!

Enjoy this scrumptious pickled ginger as an accompaniment to any savory dish (cooked or raw). Great to munch on if you have a tummy ache or feel nauseous.   It will improve your digestion so that you absorb more nutrients from the food you eat. 

This pickled ginger recipe (once made) is ready to eat in a week.  The longer is sits, the better it gets.  I like to go to the farmers market and purchase the mark-down bags (small broken off pieces) of fresh ginger root.  This is PERFECT for making pickled ginger.  I like to make two jars (if I can) and have plenty on hand.  Plus, it takes some time to peel the outer skin (slice off with a small sharp knife) and thinly slice each one.  Just put on some good music, a book on disc, be with your thoughts, share task with a friend or spouse (quicker this way!) and enjoy a conversation with one another or whatever you like to do, and slice away.  (Side note:  A mandoline didn’t work very well for me because ginger has a tough, fiberous texture – a knife worked BEST for me.)

Only three ingredients!  That’s right!   I make mine a low-glycemic, no-sugar recipe by using NuNaturals Liquid Stevia and it comes out GREAT everytime.  By using raw apple cider vinegar, this is very alkalizing to the body.

It is SO ECONOMICAL to make your own pickled veggies versus purchasing in the store.  Just takes some of your time.  I love bonding with my food so that it nourishes me and the family.

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Pickled Ginger
Yields 2
Enjoy this scrumptious pickled ginger as an accompaniment to any savory dish (cooked or raw). It will improve your digestion so that you absorb more nutrients from the food you eat.
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  1. 2 pounds (more or less) fresh ginger root, peeled and thinly sliced
  2. 1 cup RAW Apple Cider Vinegar (I used Bragg's)
  3. NuNaturals liquid stevia (a few drops) or your choice of sweetener (raw honey is nice - 1/4 cup or less)
  1. Combine the prepared ginger slices with the apple cider vinegar and sweetener of choice into a 2 quart glass jar.
  2. Secure jar tightly with lid. Give it a good shake to mix everything together.
  3. Leave to marinate and ferment at room temperature for 1 week.
  4. The liquid will change color to a pale pink - Keep it and use in dishes (when jar gets low). It's fantastic!
  5. Store the jar(s) in the refrigerator. It will keep for several months or longer (mine have).
Kibby's Blended Life http://www.kibbysblendedlife.com/

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This pickled ginger is fantastic with Spicy Asian Cucumber Onion Avocado Salad, Spring Rolls, Tropical Detox GREEN Smoothie,  on top of salads, and so much MORE!  Have fun coming up with ways to incorporate it into your diet.  You’ll be glad you did!


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6 Responses »

  1. Hi I can not wait to try your recipe. I love pickled ginger, but even though I buy the type with the least sugar, I avoid eating too much. Made your way, I should be able to indulge to my hearts content. Thanks

    • Hi Dawn,
      Yes, this is the BEST way to indulge in this lovely treat. Let me know how you like it and keep in touch. Thanks for stopping by and commenting.

  2. Hi Kibby, thanks for your great information and recipes. My question is that I thought if you added vinegar in the pickling process, it then does not have any live bacteria in it. Looks like this is not true? Thanks

    • Hi Christy, the raw apple cider vinegar is one that is LIVE. It has the “mother” that grows and enhances healthy bacteria. I wouldn’t use white vinegar or the like. Just yesterday, I pickled some sliced cucumbers in apple cider vinegar, a pinch of pink himalayan salt and spice blend. In a week or so, I’ll have some awesome homemade pickles. I’ll use the leftover liquid brine to make more or use in the base of a homemade vinaigrette or soup stock. Thanks for connecting.

  3. Hi, recipe looks just what I’m looking for! Quick question…when fermenting for the week, do you leave the lid tightly secured? do you need to ‘burp’ the jar to release gases?
    Cant wait to try it!

    • Hi Pamela! I usually keep the lids loosely tight (if that makes sense). Allow a bit of breathing room and secure. It can breath if not super tight, yet keeps anything from getting in. If you hear it whistling, loosen lid to release pressure and screw back on. I hope this helps. Happy fermenting.

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