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Martin Benn

Pickled Myoga

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Preparation info
    • Difficulty

      Medium

Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About

Ingredients

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

Method

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

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