5.0
(54)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Sterilise the jar or jars you'll be using to store the ginger.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
Step 2
Using a spoon, peel the ginger. Remove any brown spots left on ginger.
Step 3
Using a vegetable peeler or mandolin on a super-thin setting, slice pieces of ginger.
Step 4
Put salt on ginger, stir and allow to sit for 5 minutes.
Step 5
Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.
Step 6
Drain water, and squeeze excess liquid from the ginger. Set the ginger aside to drain further on some paper towel.
Step 7
Prepare your pickling liquid by placing the water, rice wine vinegar and sugar in a non-reactive saucepan.On a medium heat, stir to dissolve the sugar. Increase heat, and boil for 30 seconds.
Step 8
Place your ginger pieces into the sterilised jars.Pour the pickling liquid on top.
Step 9
Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.Can be eaten once cooled, but I prefer to enjoy about 24 hours after preparing to let the flavours develop.
Your folders
eatingwell.com
Your folders
justonecookbook.com
4.4
(60)
5 minutes
Your folders
allrecipes.com
4.7
(48)
5 minutes
Your folders
justonecookbook.com
Your folders
fraicheliving.com
15 minutes
Your folders
chinasichuanfood.com
Your folders
ricardocuisine.com
5.0
(1)
5 minutes
Your folders
miklia.com
5.0
(3)
5 minutes
Your folders
taste.com.au
5.0
(5)
5 minutes
Your folders
downshiftology.com
4.9
(15)
Your folders
loveandoliveoil.com
15 minutes
Your folders
cooking.nytimes.com
5.0
(129)
Your folders
food.com
5.0
(3)
45 minutes
Your folders
moonandspoonandyum.com
5.0
(48)
5 minutes
Your folders
justonecookbook.com
5.0
(10)
Your folders
myrecipes.com
Your folders
cooking.nytimes.com
4.0
(176)
Your folders
scmp.com
4.5
(2)
45 minutes
Your folders
justonecookbook.com
4.0
(20)