Pickled ginger is a great condiment to have on hand, it’s fabulous with sushi but also delicious on beef stir-fry and rice. Shiso leaves can be added to this recipe to intensify colour and flavour.
Store pickled ginger in the refrigerator. Ginger will turn pink once the vinegar mixture is added. Young ginger is available from Asian grocers. It is easier to find during the summer months.
Looking for more pickling recipes or more Japanese cuisine?
Ingredients
Method
1.Peel skin from ginger. Using a sharp vegetable peeler, peel into thin strips.
2.Place sugar, vinegar and water in a small saucepan. Bring to the boil. Remove from heat.
3.Place ginger into a sterilised jar. Pour hot liquid over ginger and seal. Allow to stand for 2-3 weeks before using.
