Tuesday, June 19, 2012

A little gari

I made some gari-pickled ginger
I have never used ginger before in cooking
I want to start because of its health benefits
I started with the pickle
Peel by scraping

Cut in paper thin pieces if you can
Till you get this
Heat shock in boiling water for exactly 3 minutes

Strain then add to pickle liquid - one part honey to one part vinegar and 2 teaspoons of lemon juice, along with a teaspoon of sea salt

Place in fridge for three days then use. If you use young ginger it will turn pink. Older ginger will not but it doesn't matter. It tastes really good so you can use with anything

No comments:

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.