Sides and Salads Recipes -
Pickled Ginger
Recipe
Ingredients
Serves 4-6
Method:
-
Place
the ginger in a bowl and sprinkle with salt. Cover
and place in the refrigerator for 24 hours.
-
Drain
off any excess liquid and pat the ginger dry with a
clean dish towel.
-
Slice each knob of ginger very finely along the
grain, like thin rose petals, and place them in a
clean bowl or a sterilized jar suitable for storing.
-
In a small bowl beat the vinegar and
50ml/1/4 cup water with the sugar, until it has
dissolved.
-
Pour the pickling liquid over the ginger
and cover or seal. Store in the refrigerator or a
cool place for about a week.
Cook's Tips:
Juicy
and tender
with
a pinkish-yellow, young ginger is less
fibrous than the mature rhizome. When pickled in
vinegar, the flesh turns pole pink.
Aside from its obvious application in Chinese
cookery, pickled ginger is also served with sushi.
It can also enliven less exotic dishes such as a
pear and walnut salad, a few slices of cold roost
duck, or even something as simple as a ham
sandwich. It is valued for the way in which
it cuts through oily flavors so this
pickle also tastes good with smoked mackerel.
The Chinese love cooking with ginger. Warming, good
for the heart, and believed to aid digestion, it
finds its way into salads, soups, stir fries and
puddings. Pickled ginger is an immensely useful
condiment, easy to prepare and often served with
noodles and rice.
Asian Sides and Salads Recipes
- Pickled Ginger Recipe
