Substrate
Ginger
Zingiber officinale Roscoe
5 named fermented preparations, across 5 regions.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Beni shōga (fermentation not stated) | Japan | unknown | - | - |
| Dongchimi | East Asia, Korea | unknown | - | - |
| Ginger pickle (fermentation not stated) | India | unknown | - | - |
| Kimchi | Korea, East Asia | brined | 2.0 to 4.0 % w/w | - |
| Yan-jiang | Taiwan | unknown | - | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| Ginger root, raw | 13 | 80 | SR Legacy |
| Ginger root, pickled, canned, with artificial sweetener | 906 | 20 | SR Legacy |
| Ginger root, pickled | 906 | 20 | Survey (FNDDS) |
| Whiskey and ginger ale | 6 | 83 | Survey (FNDDS) |