Pickled ginger

Pickled ginger

By
From
Sarah Raven's Food for Friends & Family
Makes
900 g
Photographer
Jonathan Buckley

Many of us have been introduced to pickled ginger through eating sushi and other Japanese food, but it’s fantastic with stir-fried cabbage, coarsely chopped autumn roasted veg and as an accompaniment to oriental salads. In Japan they introduce a pink colouring from the deep purple plant called perilla. As this may be difficult to find, I’ve suggested using beetroot instead.

Ingredients

Quantity Ingredient
450 g piece fresh ginger, peeled weight
500ml rice vinegar
2 tablespoons granulated sugar
1 tablespoon salt
2 lemon grass stalks
4 star anise
2 slices fresh beetroot

Method

  1. Slice the ginger as thinly as possible (a mandolin is good for this, and quick). Place in a bowl, cover with boiling water and allow to steep for 3–4 minutes. Stir a couple of times, then drain in a colander.
  2. Put the vinegar, sugar and salt into a heavy-based, stainless-steel pan and bring to the boil, stirring until the sugar and salt have dissolved.
  3. Place the ginger, lemon grass, star anise and slices of beetroot in dry, warm, sterilised jars (you can sterilise them in a very hot dishwasher, or boil them in a pan of water for 10 minutes). Pour over the vinegar mixture, then seal and label with the date.
  4. Leave for a couple of days before using. Once opened, store in the fridge, where they will keep almost indefinitely. The vinegar may eventually turn cloudy, but this does not affect the flavour.
Tags:
Sarah Raven
garden
friends
family
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