Why pickle ginger? Well lets see, it's healthy, shrivels to nothing if you keep the fresh root in the house too long, but you can make it even healthier and last a LOOOONG time this way.
Ingredients: 4 lbs fresh ginger root 1 tablespoon pickling salt (no iodine) ½ package of yogurt starter 1 cup Distilled Water (or filtered and non-chlorinated)
Peel and cut ginger into very thin slices. Pound ginger slices to expel juices. Place juices and pounded ginger into a glass jar. Mix with salt and water. Add yogurt starter and seal. Let sit at room temperature for 3 to 5 days. Store in the refrigerator.