Complicated Relationships and Ginger
Spicy bombs or sweet aromatic depth.
Complicated Relationships and Ginger
Spicy bombs or sweet aromatic depth
I always have leftover fresh ginger. I usually freeze it, like above, but this is obviously a sizable hunk of ginger. I usually have scraps, much smaller, specially after I peel it - which I hate doing. So, I devised a way to shiozuke it, although that makes the technique sound Japanese, when in fact it’s what the Chinese were doing for thousands of years to preserve almost everything. I’m just finishing up a series of posts on old fermentation techniques that should be used today, and be the starting point for most preservation processes.
This post with video will give you an idea of how I approach it, more so during the summer when there is so much of everything to preserve and so little time to do it, and especially because I’m about to jump into a few articles starting with Connie Chew’s unique and creative take on what she calls lassi. Her version has some wild koji additions that you’ll eventually see why I decided to add it to the cheese series.
It’s decidedly not a historically accurate recreation of what the Indians should take pride in having created based on local resources. Indian lassi - unless it’s a thick modern version served in a restaurant setting - should really be called mattha or chaas. It once resulted exclusively from making butter from buffalo milk, often the family buffalo.