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Pickled ginger
Pickled ginger
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Ingredients:
  • 500g good quality fresh ginger
  • 7.20 gm coarse salt
  • 110g (1/2 cup) caster sugar
  • 30.00 ml rice wine vinegar
  • Toasted sesame seeds, for garnish
Instructions:
  • Peel ginger using a vegetable peeler or small sharp knife, slice thinly, blanch in boiling water for 20 seconds, and drain well.
  • Continue by placing the grated ginger in a wide, shallow bowl and sprinkle it with salt. Let it sit for 10 minutes to release excess liquid. Strain and discard any extracted juices, then transfer the ginger to a jar.
  • Mix the sugar and vinegar and pour over the ginger. Cover tightly and refrigerate for up to 4 weeks. Serve sprinkled with sesame seeds.

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