Pickled Ginger

For pickled ginger, cut the ginger root into 2 cm pieces. Sprinkle with the salt and cover and refrigerate for 1 week.

Then, using a sharp knife, cut the ginger pieces into very thin slices. Dissolve the sugar in the rice vinegar and water over low heat, bring to the boil briefly and simmer for a minute.

Pour the ginger slices into sterilized jars with the brew and seal airtight.

Related Recipes:

Pickled Ginger – King DongI N F O The best ginger for pickling is the seasonally fresh young or white ginger, you can sometimes get it... Maki with Tuna, Avocado and ShiitakeFor maki with tuna, avocado and shiitake, first prepare the sushi rice. Rinse the rice thoroughly in cold... Home Pickled Salmon Trout with Parsnips and Horseradish MousselineFor the home-pickled salmon trout with parsnips and horseradish mousseline, first cover a baking tray with... Beef with Oyster SauceFor the marinade, combine soy sauce, rice wine, sugar and cornmeal. Cut beef into paper-thin slices with a... Ginger Salt for the MillFor the ginger salt for the mill, peel the ginger bulb and cut it into pieces about 5×5 millimeters. Mix... Indian Chicken Curry with Snow Peas and GingerFor Indian chicken curry with sugar snap peas and ginger, first wash the chicken, pat dry and cut into... Pasta with Caper PestoTry this delicious pasta dish: 1. make a pesto with about three quarters of the caper apples, peeled garlic... Vegetable RiceFor the vegetable rice, lightly fry the finely chopped onion in a little oil. Then add the bell bell pepper... Pickled GingerFor pickled ginger, boil 8 tablespoons of water with sugar. Add the remaining ingredients and cook over low... Home Pickled Salmon TroutFillet salmon trout with skin if desired and remove bones. Season with salt or pickling salt as well as...