Pickled Ginger

OK so I have a confession…I never really intended to make this recipe. In fact the only reason I did is because of a slight slip up on my online grocery order; we’ve all done it right?

So, when enough root ginger to spice up my family’s food for a year turned up, I realised I was going to have to get creative!Pickled ginger is incredibly popular in the Far East and is perhaps best known in the UK as an accompaniment to sushi however, it is much more versatile than this. Because it is pickled in vinegar, it will last for a long time if stored in the fridge, although chances are you’ll have polished it all off before it’s even had a chance to think about going bad.

What’s In It?

How Do I Make It?

Peel and slice the root ginger as thinly as you possibly can. If you have one of those fancy mandolin slicers then great, do that, but otherwise just try your best taking care not to slice the tops of your fingers – no one needs that in their dinner! Place the ginger in a bowl and rub the salt into it with your fingers. I used Pink Himalayan Crystal Salt from Creative Nature Superfoods, as it contains 84 trace minerals and provides exactly the right coarseness to extract the juice from the ginger and help the pickling process. Cover and refrigerate overnight.

The next day, squeeze out as much juice as possible from the ginger and then place in a sterilised jar. Put the remaining ingredients into a saucepan and heat until the sugar has completely dissolved. Make sure you stir the mixture throughout as the sugar can easily burn at the bottom of the pan if it is left. Allow the vinegar solution to cool and then pour over the ginger and seal the jar. Place the jar in the fridge for at least 3 days before consuming.

Pickled ginger tastes great in stir fries and salads or I think it works amazingly well with some creamy Brie or Camembert as a kind of ‘poshed up Ploughmans’.

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