From the handwritten recipe
Fermented Ginger
Ingredients
- Fresh ginger, crushed (enough for your jar)
- Apple cider vinegar (ACV), enough to completely cover the ginger
Directions
- Wash the fresh ginger thoroughly and remove any damaged areas. Crush or lightly bruise the ginger into pieces that fit in a clean glass jar.
- Place the crushed ginger in the jar, leaving space at the top.
- Pour in enough apple cider vinegar to completely submerge the ginger. Use a clean nonreactive weight if necessary to keep the pieces beneath the liquid.
- Close the jar with a nonreactive lid and refrigerate for 7 days. Check that the ginger remains covered by vinegar.
- After 7 days, the ginger-vinegar infusion is ready. The original card notes: “Take 1 spoon.” It does not specify the spoon size or whether to take the ginger, the vinegar, or both.
Original card and storage notes
The handwritten card reads: “Crushed Ginger; ACV; Add Ginger to a Jar; Cover w/ ACV; let sit for 7 days; Take 1 spoon.” No weights, jar size, or serving spoon measurement were given.
Method note: Although titled “Fermented Ginger” on the card, immersing ginger in vinegar is a vinegar infusion or pickle; this method does not establish that fermentation occurs. Keep refrigerated rather than assuming it is shelf-stable. Use clean utensils; discard if mold, off odors, or other spoilage develops.
Serving note: “Take 1 spoon” is retained as the original notation, not a verified medical dose or treatment recommendation.