Pickled ginger

Pickled ginger

By
From
Supernormal
Makes
2 cups
Photographer
Earl Carter

Ingredients

Quantity Ingredient
175g young fresh ginger
3 teaspoons salt
125ml rice vinegar
110g sugar

Method

  1. Peel the ginger then slice it thinly using a mandoline.
  2. In a medium bowl, mix 1 teaspoon of the salt with 500 ml water. Add the ginger and steep for 1 hour, stirring from time to time.
  3. Strain the ginger and rinse it under running water. Press any excess water out of the ginger, pat it dry and set it aside it in a heatproof container.
  4. In a small saucepan over medium heat, put the vinegar, sugar, remaining salt and 125 ml water. Cook until the sugar has dissolved, taking care not to let it boil.
  5. Once the sugar has dissolved, pour the liquid over the ginger. Leave to pickle for at least 1 week before use. Store in the refrigerator for 3 months.
Tags:
super normal
andrew
mcconnell
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