Pickled ginger

Pickled ginger

By
From
Feel Good Food
Makes
1/2 cup
Photographer
Chris Chen

Have you ever wondered how to make your own pickled ginger? Here’s my sugar-free version. Pickled ginger aids in the digestion of oils, so is a great accompaniment to any fried food. You can also chop it into salads, dressings or enjoy it alongside fish dishes. It’s best to make this pickle with fresh, tender green ginger, which is available in autumn.

Ingredients

Quantity Ingredient
7 cm knob ginger, finely sliced
1 teaspoon sea salt
1/2 cup brown rice vinegar
1 tablespoon rice syrup
1 tablespoon beetroot juice

Method

  1. Put the ginger into a stainless steel bowl. Add the salt, toss and leave for 1 hour. Rinse off the salt and dry the ginger slices with paper towel before packing them into a sterilised, airtight jar.
  2. Bring the rice vinegar and syrup to the boil in a saucepan over high heat. Add the beetroot juice, then quickly pour the mixture over the ginger. Allow to cool, then store in the refrigerator. Store the ginger for at least 5 days before using.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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