Pickled ginger

Name: Pickled ginger
Cuisine: China
Ingredients: white rice wine or white rice vinegar (if using rice vinegar, add another teaspoon of caster sugar); white rice wine or white rice vinegar (if using rice vinegar, add another teaspoon of caster sugar); 1 medium-sized piece fresh root ginger, peeled and cut into razor-thin slivers; white rice wine or white rice vinegar (if using rice vinegar, add another teaspoon of caster sugar); white rice wine or white rice vinegar (if using rice vinegar, add another teaspoon of caster sugar); 2 teaspoons caster sugar; 1 medium-sized piece fresh root ginger, peeled and cut into razor-thin slivers

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 medium-sized piece fresh root ginger, peeled and cut into razor-thin slivers
2 teaspoons caster sugar
white

Asia
China
Preserve
Vegan

Method

Place the ginger and sugar in a jar and pour in sufficient vinegar or wine to just cover the ginger.
Seal the jar with an airtight lid, refrigerate and wait for the ginger to turn slightly pink before using - this will depend on the freshness of your ginger, but it’s generally a few days.