Pickled ginger

Pickled ginger

By
From
Under the Walnut Tree
Makes
one small jar
Photographer
Fanny Bergenström

This sweet-and-sour pickled ginger can be an invigorating complement to Asian dishes.

Ingredients

Quantity Ingredient
1/2 fresh red chilli
100g fresh ginger
1 litre water
2 tablespoons chinese rice vinegar
2 teaspoons salt
100g caster sugar

Method

  1. Deseed and finely chop the chilli, and then peel and cut the ginger into wafer-thin slices, ideally using a mandoline.
  2. Bring the water to the boil, add the ginger and boil for 1 minute. Rinse with cold water in a sieve and drain well. Place the ginger and the chilli pretty snugly in a small jar. Pour in the vinegar, then add the salt and sugar. Stir gently and let the ginger steep in the fridge for a few days. Will last up to 1 week.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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