Joined: 20 Jul 2004
|Posted: Mon Feb 06, 2012 9:35 am Post subject: Pickled Ginger 2 (rec n pic)
|I call this no 2 as my number 1 recipe uses wine. This one uses Rice Vinegar.
Taste wise, this tasted more like the cold pickles served at the start of any chinese dinner in a restaurant.
Personal preference for munching it straight off as a snack : pickled ginger with wine..
This is what I made to be used later to 'season' fresh fish like pomfret for steaming. Makes the fish tastes better. .
100g young ginger
100ml chinese rice vinegar
1. Wash, peel and sliced thinly all the ginger.
2. Mix and stir vinegar and sugar till the sugar melts.
3. Pour the liquid over the ginger pieces and leave it in the chiller for 24 hours. (uncovered)
4. The next day, re bottle this into a jar with a cover.
I use young ginger because its less 'spicy' and has a nice crunch to it after its pickled. Old ginger tends to go soft very fast.
The liquid can be re-used to pickled another new batch of sliced ginger. So no waste.
The liquid will turn pink and the pickled ginger will also turn pink. That's a natural chemical process by nature..its not that its going bad.
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