Citrus that is absolutely gorgeous!

My new batch of ginger beer is producing some foam. I wonder if there was too much chlorine in the water the first time; this time I think I let the water sit a little longer before pouring it in.

A trick I've discovered for slicing ginger thinly: use a vegetable peeler. It works for turnips too!

Thanks for the pickled ginger recipe- I will try it out soon.

Citrus, I LOVE ginger salald- that looks delish!

My ginger beer came out great this time! Still a little bitter, but VERY strong. Good with lime water.

I finally stopped at an Asian market and they had ginger for $1.29 a pound and some nice big fat ones too. By contrast, TJ's sells it for $1.29 for 4 oz. Oy!

So I gotta make more ginger beer. Also, I think I'm going to grind some of it a bit finer, freeze it flat, for using in cooking. I did this last time but the grind was pretty big and so you get shredded ginger rather than finely chopped.

No Asian markets near me. I bought some while I'm here in Boston. $1.69 lb. Way cheaper than in DC. There it was $3 for 4 ounces!!!

I will try this when I get home.

I don't have a large glass jar. Can I use plastic?

I would think plastic is ok. It's really good stuff... I should make it again.

I couldn't find what I did with the ginger I bought in Boston,; I probably left it at DD's in Boston. Finally found some at a reasonable price in Shoppers.

Ginger beer is on the patio gathering yeast.

How'd the patio'd ginger beer turn out then?

So let me get this right, you don't peel the skin off the ginger? Just take off the bad looking parts and grate it with the peel on?

I've always been peeling it off and grating it...

?

Good. Not a strong fizz but very gingery. I like it.

Yes

I've noticed that with this method it reaches a peak of fizziness around 3 days or so, and then it starts to decline. After a week or two, it just tastes like strong ginger tea.