5 SURPRISING Uses for Ginger from Around the World

Thank you so much to Moliehi, Minu, Maria, Siri, and Tingwei for sharing your favorite dishes with us!

Artist behind me is Jolanda Zürcher
Instagram: Instagram: jolanda_zuercher
Website: https://jolandazuercher.de/

My Fermented Foods episode I mentioned: Have you Heard of These 5 Fermented F...

RECIPES
Ginger Beef: https://www.foodnetwork.ca/recipe/gin...
Ginger Milk Curd: 姜撞奶 Ginger Milk Curd
Inji Puli: https://www.sharmispassions.com/inji-...
Khao Mun Gai: https://hot-thai-kitchen.com/easy-hai...

Khemere
Ingredients
1 cup Granulated sugar
1-1.5 tbsp grated fresh ginger
2 Liter of water
1/3 pack of yeast
Peel of 1 pineapple (optional)
Directions
Bring 1 liter of water to a rolling boil. Put sugar in boiling liter of water and stir until sugar is dissolved. Remove water from stove and add all the ginger and pineapple peel. Stir. Add liter of cold water to the pot. Let cool into mixture is lukewarm. Pour mixture into a container large enough- best if it is glass. Add yeast. Stir. Cover container but leave slightly ajar to allow for it to burp. Leave in a dark, room temp cabinet for at least 3 days to ferment. Check everyday after the first three days. You can keep “feeding” your khemere every other day with 1 tbsp of sugar. The longer you feed it the more it will ferment. I think it tastes best after 7-8 days.
To serve, sieve the khemere and serve in a tall glass with ice. You can add thin wedges of the pineapple for aesthetics.

#ginger #gingershot #aroundtheworld #cooking

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Beryl Shereshewsky
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