Reviewed: Dec. 23, 2011

I tried it with my homemade champagne and all I had crystalized ginger, it turned out pretty good. I will do this again with sushi.

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Brenda the Baker

Cooking Level: Intermediate

Living In: Wenatchee, Washington, USA

Reviewed: Jan. 2, 2011

I really liked it...however I was the only one. Everyone thought the ginger was too strong.

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 21, 2009

My friends and I tried this on New Year's eve, but we realized we only had crystalized ginger. It was actually really good with the crystalized and may be even better with the pickled. I will definitely try and update.

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13 users found this review helpful

Reviewer:

Bethy

Cooking Level: Expert

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Ginger Champagne

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