White and Pink Sushi Ginger for Japanese Sushi Food 2lbs/barrel
white and pink sushi ginger for Japanese sushi food 2lbs/barrel (2LBS*10/BARREL): Quick Details Packaging & Delivery Specifications The earliest sushi ginger manufacturer in Laiwu; The most advanced equipment and technology from Japan; The most excellent production and technical workers; The...
Ginger is one of those herbs that we love all year round, but especially in February when it brightens up so many winter dishes with its fresh, spicy flavor. Right now we're putting ginger in everything from stir-fries and sauces to cookies and cocktails, because it seems to bring a bit of Spring into the kitchen, just when we need it most.
All of our products are from our own ginger planting farm, and now sells to all over the world including Japan, EU, America, Asia and Africa. From last year, we have developed natural sushi ginger and sushi ginger without MSG and Aspartame According to the market demand. We endeavor to offer healthy sushi foods to the people around the world and glad to provide samples.
raw material: tender ginger
certification: BRC, IFS, ISO,HACCP,KOSHER,HALAL,FDA
package:1kg-bags,190g-bottled,360gbottled,3g-10gminipacked, 20lbs barrels,20g-30g bags,doypacked, any other package as the clients required.
brand: the clients' brand or OEM or our own brand-Future
Ginger planting farm
Sewage disposal facility
How to Make Homemade Ginger Beer
Peel and grate the fresh ginger using a box grater. You want about 1/4 cup of grated ginger.
Add the cream of tartar (1/2 teaspoon), lemon juice (1/4 cup), and ginger to a large pot.
Add 4 cups of water, and bring the mixture to a full boil.
Turn the heat down to medium, add the sugar and stir until all of the sugar is dissolved.
Add the rest of the (cold) water to the pot (5 cups) and allow it to cool to around 75 degrees Fahrenheit (23 degrees Celsius). Add the yeast (1 teaspoon), stir well.
Cover the pot with a kitchen towel and place in a warm, dark part of your house for 3 hours. The mixture should smell gingery and yeasty!
Using a fine strainer, strain the liquid into a large pitcher to remove all the bits of ginger.
Pour the brew into a clean 2-liter plastic bottle (empty soda water bottles work perfectly, and you can also use 2 one-liter bottles) but do not fill up the bottles all the way because the fermentation will yield carbon dioxide.
Place the ginger beer in a dark, warm room for 2 to 3 days. One to three times a day, carefully loosen the caps to relieve some of the pressure (without opening the bottles all the way). The drink becomes very pressurized and fizzy, so skipping this step could result in a ginger beer bottle explosion < – true story. Be very careful in this process and do not point the bottles at anyone’s (or your own face).
After your brew is finished fermenting, you can either add fruit, simple syrup, juice, or liquor to it to create a customized treat, or drink it as is. If you choose to bottle the ginger beer in glass bottles, allow the ginger beer to lose much of its fizz prior to bottling, as it will continue to carbonate in the bottles, which could result in them exploding if there is too much pressure.