PICKLED GINGER
Ingredients
240g young ginger root
280ml rice vinegar
20ml fish sauce
40ml fresh lime juice, strained
20ml sugar syrup (see Tips)
Directions
Peel and slice the ginger pieces extremely finely using a very sharp knife or mandolin. Place the ginger in a clean sterilized jar.
Combine the vinegar, fish sauce, lime juice and sugar syrup and pour over the ginger ensuring that it is all covered. Place the lid onto the jar and give a shake to combine. Store in the fridge for 1 day before enjoying it with sushi or adding it to salads and stir-fries.
Tips: To make the sugar syrup, bring an equal quantity of caster sugar and water to the boil and allow the sugar to dissolve. Cool and refrigerate until needed.
The pickled ginger can be refrigerated for up to three months if covered in pickling liquid and sealed correctly.
Ingredients
240g young ginger root
280ml rice vinegar
20ml fish sauce
40ml fresh lime juice, strained
20ml sugar syrup (see Tips)
Directions
Peel and slice the ginger pieces extremely finely using a very sharp knife or mandolin. Place the ginger in a clean sterilized jar.
Combine the vinegar, fish sauce, lime juice and sugar syrup and pour over the ginger ensuring that it is all covered. Place the lid onto the jar and give a shake to combine. Store in the fridge for 1 day before enjoying it with sushi or adding it to salads and stir-fries.
Tips: To make the sugar syrup, bring an equal quantity of caster sugar and water to the boil and allow the sugar to dissolve. Cool and refrigerate until needed.
The pickled ginger can be refrigerated for up to three months if covered in pickling liquid and sealed correctly.
Ingredients
240g young ginger root
280ml rice vinegar
20ml fish sauce
40ml fresh lime juice, strained
20ml sugar syrup (see Tips)
Directions
Peel and slice the ginger pieces extremely finely using a very sharp knife or mandolin. Place the ginger in a clean sterilized jar.
Combine the vinegar, fish sauce, lime juice and sugar syrup and pour over the ginger ensuring that it is all covered. Place the lid onto the jar and give a shake to combine. Store in the fridge for 1 day before enjoying it with sushi or adding it to salads and stir-fries.
Tips: To make the sugar syrup, bring an equal quantity of caster sugar and water to the boil and allow the sugar to dissolve. Cool and refrigerate until needed.
The pickled ginger can be refrigerated for up to three months if covered in pickling liquid and sealed correctly.
Ingredients
240g young ginger root
280ml rice vinegar
20ml fish sauce
40ml fresh lime juice, strained
20ml sugar syrup (see Tips)
Directions
Peel and slice the ginger pieces extremely finely using a very sharp knife or mandolin. Place the ginger in a clean sterilized jar.
Combine the vinegar, fish sauce, lime juice and sugar syrup and pour over the ginger ensuring that it is all covered. Place the lid onto the jar and give a shake to combine. Store in the fridge for 1 day before enjoying it with sushi or adding it to salads and stir-fries.
Tips: To make the sugar syrup, bring an equal quantity of caster sugar and water to the boil and allow the sugar to dissolve. Cool and refrigerate until needed.
The pickled ginger can be refrigerated for up to three months if covered in pickling liquid and sealed correctly.
