Ingredients: Pickled Ginger

 

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.

Feel free to browse recipes from our Retro Recipes series. You might also like our Spice information here. Check out our easy Ginger recipes here and here. And our Pickle recipes here and here.

Pickled Ginger | Pickles | Heat in The Kitchen

From the Ginger Series

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