Until I developed an allergy to an unknown substance I never considered how many items are made in a factory that uses nuts. And if you are a label reader like I am, then you will know how many savoury products contain sugar. As a person intolerant to sucrose I have learnt to make a lot of condiments from scratch. Recently we were given a large yellow fin tuna and Dave and ate the trimmings sashimi style. I made fresh wasabi but I didn’t have any pickled ginger to go with it. The next day I took some of the fresh ginger I always have in my kitchen and made some. It is easy to make and stores well and I will make sure to always have a jar of pickled ginger in my fridge from now on. I have found the pickled ginger to be very versatile and have served it with many savoury dishes. It also goes perfectly well in desserts.
do you eat pickled ginger?
- 30g fresh root ginger, peeled and sliced extremely thinly
- 5g coarse salt
- 75mls rice vinegar
- 30g sugar – I used I used fructose
- 1 dried chilli
- 5 pink peppercorns
- Layer the ginger into a bowl and cover with the salt
- Place a plate over the bowl and leave to stand overnight
- Rinse the salt off the ginger and place on kitchen paper to dry
- Place the ginger into a small glass jar
- Put the vinegar, sugar, chilli and peppercorns into a saucepan
- Dissolve the sugar over a low heat
- Remove the chilli and pour the vinegar over the ginger
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