Filter
Reset
Sort ByRelevance
Carol tarnawa
Pickled ginger
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the ginger into very thin slices with a mandolin or cheese slicer. Mix the ginger slices with 1 teaspoon of salt and leave for 5 minutes. Blanch the slices for about 2 minutes and drain.
-
Meanwhile, cook the (rice) vinegar with the sugar and a pinch of salt until the sugar has dissolved.
-
Put the ginger slices in a weck or jam jar and pour the vinegar mixture over it. Let it cool completely and store in the refrigerator. Delicious with sushi.
Blogs that might be interesting
-
15 minSide dishtraditional olive oil, onion, minced beef, tomato paste, dried oregano, crop endive,four-and-four balls
-
35 minSide dishfresh ginger, shallot, ground cumin, Ketoembar ground coriander, crushed yellow root (turmeric), peanut oil, deep-frozen cod fillet, Vanka Kawat deep-frozen puree leaves, sambal oelek, coconut milk, peanut butter, ketjapmarinademanis, cold water,fish with spicy satay sauce
-
35 minSide dishpine nuts, vegetable stock of tablet, couscous, stoneleek onion, sundried tomatoes in oil, green olives with allspice, ground cumin, lemon juice, olive oil, Red pepper, Mozzarella,paprika stuffed with couscous
-
20 minSide dishceleriac, celery, lemon, Greek yoghurt, mayonnaise, fresh celery, dried cranberries,celery salad with lemon-yoghurt dressing
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it