Pickled ginger

Pickled ginger

By
From
New Thai Food
Makes
1 kg
Photographer
Jeremy Simons

Early summer is the best time to pickle ginger. When it’s young, it’s easy to peel and not too peppery. Pickled ginger is great in salads or as a side dish mixed with cucumber and coriander.

Ingredients

Quantity Ingredient
1kg fresh ginger, peeled and cut into batons
250ml fish sauce
250ml white rice vinegar
230g caster sugar
2 lemongrass stems, bruised and sliced, white part only
4 kaffir lime leaves
3 long red chillies, halved

Method

  1. If using young ginger, wash and put in a large bowl. If using older ginger, blanch it two or three times in a saucepan of fresh boiling water before putting in a large bowl and proceeding with the recipe.
  2. Bring the fish sauce, vinegar and sugar to the boil in a large heavy-based saucepan over a medium heat. Add the lemongrass, lime leaves and chillies, return to the boil, then pour over the ginger.
  3. Wash storage jars and lids in hot soapy water. Rinse well in hot water, then place on a rack in an oven preheated to 110°C for 20 minutes.
  4. Put the hot ginger and pickling liquid in the jars and seal. Leave for 3 weeks before using.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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