I haven't had ginger juice either. I did find a recipe:
http://chinesefood.about.com/od/vegetablesrecipes/qt/gingerjuice.htm
It does sound like more work than is needed though.
I basically just add some of my sliced ginger and chop it.
When I get ginger, I slice it all up in food processor, then put it in jars and pour
sushi vinegar over it. Keeps forever that way, and tastes great. So for this
recipe, I'd just add some sliced ginger, whole garlic cloves, and whirr.
I expect their mix would keep forever in the fridge. I've done similar things.
Thing is, it mellows the garlic. I don't like mellow all that much, so I make
Thing is, it mellows the garlic. I don't like mellow all that much, so I make
it fresh each meal. But my "mixes" have never gone bad ... anything with
that much vinegar would have a hard time spoiling. They do separate and
sometimes you need to shake them up, but some of the recipes say to just
use the juice and ignore the solids at the bottom.
BTW I put garlic in my vinegar too. I make homemade wine vinegar, and
when I decant it into a jar, I toss in some garlic cloves and let it set. That
is great vinegar!
On Sat, Dec 11, 2010 at 5:08 PM, flippetskater <flippetskater@yahoo.com> wrote:
Interesting. I was craving garlic earlier - had a garlic dill pickle. :-)
Ginger *juice*? Never heard of it...not sure where I'd get it. Also, how long would that mix keep without spoiling, do you think?
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