5 SURPRISING Uses for Ginger from Around the World

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=hW7PfNOJ848

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: / 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 • Wanna mail something? • Beryl Shereshewsky • 115 East 34th Street FRNT 1 • PO Box 1742 • New York, NY 10156 • Follow me on Instagram: / shereshe • Support me on Patreon: / beryl

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