Pickling ginger prolongs the pleasure of good fresh young ginger which in normal circumstances is available for only 4 months of the year. Pickled ginger is coloured a beautiful pink. It is a delight on its own; savour it. Nibble it while pouring the wine after work or whilst cooking dinner. Use as a relish for curries. Accompany any grilled or fried dishes. Serve next to some naked and solitary fried tofu for a stunning effect. And of course, eat with Sushi and other Japanese meals.
While pickled ginger can be eaten within a couple of weeks of preparation, it matures kindly and agreeably, obtaining a depth and dimension with age. A scintillating dish for all seasons. Some say that it can be eaten immediately, but its best flavours begin after a couple of weeks.
For instructions on how to make pickled ginger at home, try our King Dong Pickled Ginger.
From the Ginger Series
- Ginger Garlic Lentil Soup
- Ginger-Garlic Paste
- Smashed Garlic and Ginger Cucumber Salad
- Carrots with Cumin and Ginger