Pickled Myoga

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 8 myoga ginger
  • 500 ml (17 fl oz /2 cups)


Rinse the myoga under cold water and pat dry with paper towel. Put the vinegar in a small saucepan and bring to the boil.

Sterilise a 750 ml (26 fl oz /3