Vinagre de Gengibre - Chef Ana Lemgruber (2019)

An excellent way to use the leftover ginger pulp after making jam is to produce a super aromatic vinegar! If you liked the video, please like, share, subscribe to the channel and click the bell to receive notifications of new videos. RECOMMENDED VIDEOS: Homemade Vinegars - General Concepts -    • Vinagres Caseiros - Noções Gerais - Chef A...   How to Sterilize and Vacuum Seal Glass Jars - New Tips -    • Como Esterilizar e dar Vácuo em Potes de V...   Ginger Jelly –    • Geleia de Gengibre - Chef Ana Lemgruber (2...   Apple Cider Vinegar –    • Vinagre de Maçã - Chef Ana Lemgruber (2019)   Passion Fruit Vinegar –    • Vinagre de Maracujá - Chef Ana Lemgruber (...   Check out other related videos in the "Vinegars" and "Ginger" playlists. INGREDIENTS: Yield: 1 liter Ginger (pulp) – 200 gr Sugar – 80 gr Filtered water (chlorine-free) – 1 liter Chlorine-free water: Chlorinated water will harm the growth of beneficial acidifying microorganisms. We can remove the chlorine by boiling the water and letting it cool, or simply let the filtered water rest for 24 hours in a wide-mouthed container covered with a cotton cloth to avoid dust, as the chlorine will evaporate, or buy mineral water. Note: To obtain a vinegar with a more intense flavor, add grated fresh ginger to the pulp. Whenever possible, use organic ingredients – the planet and your health will thank you!!! #ChefAnaLemgruber #recipes #cooking Visit our channel:    / dicasereceitasdoganeshaorganico   Contact: [email protected]