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Pickled ginger
Jan. 15th, 2007 08:16 pm1 part by volume salt to 4 parts by volume sugar to 16 parts by volume rice vinegar.
1/8 to 1/4 part of brown miso - optional.
Heat in a small saucepan, stirring from time to time, until the salt and sugar have dissolved. Pour over assorted thinly sliced vegetables, including a half or quarter of a fresh beet if you want pink ginger. Carrots, new turnips, cabbage and cauliflower are other possible choices here.
Four hours later, strain out the veg and pour the pickling liquor over your thinly sliced ginger. Seal and leave. Rinse and eat the vegetables. Eat the ginger the next day (or leave around for a few days, or strain it out after 48 hours and fridge / freeze it till needed, or risk theCURSE BOTULINISM OF FATAL DEATH and leave it out in a jar for months).
You can also include one or two grace notes with the vegetables and/or the ginger: only one or two, though, or the flavours will get muddy. Shiso leaf, a couple of sprigs of fresh thyme, wild rocket, sorrel, lemon zest, that kind of thing.
1 cup (UK) of rice vinegar to 1/4 cup sugar to 1 tablespoon salt is a nice amount to start with, and makes more than you'd think - I have a little more than a kilogram of ginger in this much liquor at the moment.
1/8 to 1/4 part of brown miso - optional.
Heat in a small saucepan, stirring from time to time, until the salt and sugar have dissolved. Pour over assorted thinly sliced vegetables, including a half or quarter of a fresh beet if you want pink ginger. Carrots, new turnips, cabbage and cauliflower are other possible choices here.
Four hours later, strain out the veg and pour the pickling liquor over your thinly sliced ginger. Seal and leave. Rinse and eat the vegetables. Eat the ginger the next day (or leave around for a few days, or strain it out after 48 hours and fridge / freeze it till needed, or risk the
You can also include one or two grace notes with the vegetables and/or the ginger: only one or two, though, or the flavours will get muddy. Shiso leaf, a couple of sprigs of fresh thyme, wild rocket, sorrel, lemon zest, that kind of thing.
1 cup (UK) of rice vinegar to 1/4 cup sugar to 1 tablespoon salt is a nice amount to start with, and makes more than you'd think - I have a little more than a kilogram of ginger in this much liquor at the moment.
