Pickled Ginger

Ingredients

• 4 pounds fresh ginger root
• 1 tablespoon sea salt
• 1/2 package of yogurt starter
• 1 cup non-chlorinated water

Preparation

1. Peel and cut ginger into very thin slices.
2. Pound ginger slices to expel juices.
3. Put juices and pounded ginger into a glass jar with a tight cover.
4. In another jar mix the sea salt and water until the salt is dissolved.
5. Pour the sea salt and water over the ginger in the first glass jar, allowing at least 1 inch of space between the top of the liquid and the top of the job to allow for expansion.
6. Add yogurt starter, shake, and seal.
7. Let it sit at room temperature for 3 to 5 days.
8. After 3 to 5 days store it in the refrigerator.