View Full Version : Question about fennel and ginger
01-02-2013, 05:28 PM
i posted a few months ago on here when i started juicing for stomach issues..i had to stop because hurricane sandy hit us good amongst other things
im starting back up now..and had a question about adding fennel bulb and ginger
firstly how to i cut the fennel and how much goes in for say a 8-16oz juice and same question for ginger
01-02-2013, 06:07 PM
start off with a small amount and if you like it... increase. every body is different so what you may like and what i may like will be very different.
01-02-2013, 07:27 PM
For ginger, take a thumb-sized chunk of it, peel it, shred it, and then scoop it up with your hand and squeeze the juice into a cup.
01-02-2013, 10:45 PM
why not just put it in the juicer??? and a thumb sized chunk of ginger in 8 oz of juice is a LOT of ginger.
01-03-2013, 12:11 PM
Yes, as long as you're already juicing, go ahead and put it in the juice extractor. Sometimes however, I like to drink water with lime and ginger juice, and so I just do it manually.
Or for ginger tea, I just peel and shred the ginger, and then add hot water.
01-03-2013, 01:35 PM
yeah my plan would be to put in the juicer..so smaller then a thumb sized piece like a thumbnail sized piece good?
anyone know about my fennel question
I peel root vegetables with skins like ginger then just slice off the oxidized ends of other vegetable like fennel and hand wash them under cold water. We try to juice from nose to tail of the veggies so there is limited waste if it all looks fresh. Then I chop my fennel, ginger, celery, and fibrous whatevers against the grain so that no piece has a length of strong fiber longer then a half inch. This seems to work the best for helping extract the most juice from them while not clogging up the juicer pulp chute with knots and log jams of fibers or releasing too much juice on the cutting board. As far as quantity, things your not use to using or that are very potent are fun to juice separate into a container first so you can play with mixing them in to your desired taste. When I introduce someone to juicing I will often break the juice out into five or six bottles so they can taste each separate and mix them to create a juice that tastes good to them.
All that beige stuff is a fist size chunk of ginger that will be juiced first then separated and added in moderation back to the main mix. Leftover will be used for spiking drinks or used in next juice session.
01-09-2013, 12:01 PM
I love ginger but when I first started juicing I put in a small piece thinking I'd probably need more. BOY oh BOY it was strong. so if you're just starting to incorporate ginger, a little goes a LONG way. Once you get accustomed to the taste you can add more, then more, etc.. I would sort of imagine fennel to be the same, strong in smaller doses.
01-11-2013, 12:45 AM
I LOVE ginger. I use one of those fine graters and grate ginger on top of stuff, it turns into a fine paste and can be easily added to any juice. Btw try using those graters on a tomato, it somehow gives it a different flavor.
01-11-2013, 11:55 PM
I just wanted to pipe in real quick on your fennel juice question. I do not know what kind of juicer you are using which will make a difference. I use an Omega 8005 nutrition center which is a masticating juicer. I get around 2 ounces of fennel juice per chopped cup of fennel. Obviously is will vary a tad here and there depending on what part of the fennel you are cutting. For me though I have been able to generally cut any part and then cut it up to measure in a measuring cup. It has still been somewhere in the neighborhood of 2 ounces of fennel juice per cup of chopped fennel. Hope this helps some!
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