Pickled Ginger

Name: Pickled Ginger
Cuisine: Australian
Ingredients: 300 g green ginger knobs, peeled and trimmed; 350 ml rice vinegar; 50 ml fresh lime juice, strained; 25 ml fish sauce

Preparation info

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

Ready for use a few days after pickling, Pickled Ginger keeps for a lengthy time, refrigerated.

Ingredients

300 g green ginger knobs, peeled and trimmed
350 ml rice vinegar
50

Oceania
Australia
Fish course
Pescatarian
Gluten-free

Method

Cut the ginger into extremely fine slices, using either a sharp knife with a fine blade, a mandolin or a sharp, thin-bladed cleaver.
Mix the rice vinegar, lime juice and fish sauce together in a jug. Pack the sliced ginger into sterilised jars, cover with the vinegar and mix well. Seal and refrigerate until ready to use.