Tips for Juicing Ginger
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Bruce W. May 27, 2013
Hello Everyone. I would reccomend making a ginger bug out of ginger! Why not try making a fermented juice you can reuse and keep growing? http://nourishedkitchen.com/ginger-bug/
DeborahBr May 26, 2013
I just put chunks into the food processor (you don't even have to peel it) and then put the pulp into a towel and squeeze out the juice -- a technique taught to me by a chef friend.
Panfusine May 25, 2013
I always leave the juice to stand for about 10 minutes after squeezing before using it. There is a layer of a fine white starchy powder that gets left behind that I discard after draining the top liquid. (the general consensus from traditional granndmother's wisdom was that it was not good to ingest it, Don't ask me why, don't know..)
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