www.sausagemaking.org

Hello all,
does anyone know how to make the pink ginger root available at most Chinese restaurants? Do they use colorants? I tried to ferment raw ginger root with the same starter and brine that I used for sauerkraut but they didn't come out right. They stayed yellow, tough and the taste was rather dull.
Thank you.
Massimo

I don't know the answer, but when you have a bit of ginger root that you've forgotten about, and it sprouts, the sprouts are very similar in taste and texture.

HTH

Phil

They become pink naturally when they are pickled!

Hi Massimo,

Phil and Andre are both correct, the ginger used is young sprouting ginger, but please note that it is only the young ginger which will change colour when pickled, and it is not likely to be the colour of the commercial product, but rather more a blush of pink.

Here is a recipe for Gari as the Japanese call it!

Cool, I never knew that, thanks !!

OK, thank you all. I am off buying some rhizomes. The plan is to plant them in a pot and then retrieve them once they start shooting.
Regards
Massimo

They make quite attractive houseplants as well once flowering!

I've seen the plants flowering on El Yunque in Puerto Rico, so I can certainly confirm the flowers are pretty. But how on earth do you get them to flower "domestically". I've several times planted ginger - along with vietnamese mint, lemon grass, epazote and various other exotica not too easy to find in backwoods France, but although the Ginger grew, it never really extended its rhizomes or flowered.

I cheated a bit Ian, I did it in the tropics!

Im growing Ginger, Tumeric, Galangal and Cardoman in my yard.
They are all in the ginger family
Ginger loves water and humidity, commercially they water it even when its raining.

Hi Tristar,
after months the root finally sprouted (it's been winter 'till three weeks ago here). There is a 4 inch shoot above the soil. Now, what should I do? Pull out the whole thing and slice it or wait for the stem to grow more?
Thank you
Regards
Massimo