CHINESE PRESERVED GINGER RECIPE RECIPES
PRESERVED GINGER RECIPE - FOOD.COM
Preserved ginger is unavailable in Greece so I put up my own. I most often use it in poundcake, but it's great spooned over bread pudding and vanilla ice cream too, and wait till you add it to a curry! Actually, it has endless uses. A good thing to have in your pantry.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 lb (approximately)
Number Of Ingredients 3
Steps:
- Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
- Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is).
- In a separate pan, boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight.
- Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.
Nutrition Facts : Calories 2118.6, FatContent 3.4, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 74.2, CarbohydrateContent 534.2, FiberContent 9.1, SugarContent 460.4, ProteinContent 8.3
CHINESE PICKLED GINGER | RECIPES | WOMAN & HOME
Pickled ginger is a traditional accompaniment to sushi or sashimi, and it's so easy to make your own! Chopped finely, it can also be added to oriental salad dressings
Provided by Woman and Home
Total Time 1 hours 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield Makes: 450g (1 lb)+
Number Of Ingredients 5
Steps:
Slice the ginger very thinly using a vegetable peeler or Japanese vegetable slicer. Place the ginger in a bowl, sprinkle over the salt and leave to sit for an hour, then rinse under cold running water and pat dry with kitchen paper.
Place the sugar, vinegar, and 100ml (3fl oz) water in s asaucepan. Heat gently, stirring until the sugar has dissolved. Bring to the boil for 2-3 minutes, remove from the heat and leave to cool slightly.
Pack the ginger into hot, sterilised jars. Place a star anise in each jar if desired and top up with the vinegar. Seal the jars, label and leave to cool before storing in the fridge.
Nutrition Facts : @context https//schema.org
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