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    Pickled Ginger

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    Pickled Ginger

    • Preparation time: 10 minutes plus overnight salting
    • Total time: 10 minutes plus overnight salting

    Ingredients

    • Pinch of sugar dissolved in a splash of boiling water
    • 75ml rice or white wine vinegar
    • Pinch of salt
    • 200g fresh root ginger

    Method

    1. To make your own 'sushi' ginger, peel fresh root ginger and cut into long, thin slivers, parallel to the core, using a vegetable peeler. Salt well and leave overnight to draw the juices out.
    2. The following day, dab off the salt and liquid with kitchen paper, and pack into a sterilised 100ml jar. Cover with rice or white wine vinegar, sweetened with a little sugar dissolved in a splash of boiling water (a drop of red food colouring will impart the traditional pink hue). The ginger will be ready in 2-3 days, and will keep for a year in the fridge.

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