Pickled Ginger: The Art of Culinary Fermentation
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Recipes in this Video
3 recipes
Ingredients
- ●1 cup fresh ginger, peeled and sliced thin
- ●1 cup lemon juice
- ●1/2 cup sugar
- ●1 tsp salt
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/4 tsp mustard seeds
Instructions
- 1In a mixing bowl, combine the sliced ginger, salt, and turmeric powder. Mix well and let it sit for about 30 minutes to draw out moisture.
- 2In a saucepan, combine the lemon juice, sugar, and red chili powder. Heat over low heat until the sugar dissolves completely, stirring occasionally.
- 3Once the sugar has dissolved, remove the saucepan from heat and let the mixture cool to room temperature.
- 4Add the ginger mixture to the cooled lemon juice mixture and stir well to combine.
- 5Transfer the mixture to a clean, sterilized jar and add the mustard seeds on top.
- 6Seal the jar tightly and let it sit at room temperature for 2-3 days to allow the flavors to meld.
- 7After 2-3 days, store the jar in the refrigerator for up to 6 months.
- 8Shake the jar gently before using to mix the ingredients.
Equipment
mixing bowlsaucepansterilized jar
🌶️🌶️🌶️Low
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 cup fresh ginger, peeled and sliced thin
- ●1/2 cup salt
- ●2 cups water
- ●1 cup white vinegar
- ●1/2 cup sugar
- ●1 tsp mustard seeds
- ●1 tsp turmeric powder
- ●1/2 tsp red chili flakes
Instructions
- 1In a bowl, combine the sliced ginger and salt. Mix well and let it sit for about 30 minutes to draw out moisture.
- 2In a saucepan, combine water, vinegar, sugar, mustard seeds, turmeric powder, and red chili flakes. Bring to a boil over medium heat, stirring until the sugar dissolves.
- 3Once boiling, reduce the heat and let the mixture simmer for 5 minutes.
- 4Remove the saucepan from heat and let the brine cool to room temperature.
- 5In a clean, sterilized jar, layer the salted ginger slices.
- 6Pour the cooled brine over the ginger slices, ensuring they are fully submerged.
- 7Seal the jar tightly and refrigerate for at least 24 hours before using to allow the flavors to develop.
- 8The ginger pickle can be stored in the refrigerator for up to 3 months.
Equipment
bowlsaucepanjar
🌶️🌶️🌶️Low
Ingredients
- ●1 cup fresh ginger, peeled and thinly sliced
- ●1 cup rice vinegar
- ●1/2 cup sugar
- ●1/2 tsp salt
- ●1/2 tsp red food coloring (optional)
Instructions
- 1Peel the fresh ginger and slice it thinly using a mandoline or sharp knife.
- 2In a saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves completely.
- 3Once the mixture is heated, remove it from the heat and let it cool slightly.
- 4If using, add the red food coloring to the vinegar mixture and stir well to combine.
- 5Place the sliced ginger in a clean glass jar or container.
- 6Pour the vinegar mixture over the ginger, ensuring that all slices are submerged.
- 7Seal the jar tightly and refrigerate for at least 24 hours before using to allow the flavors to develop.
- 8The pickled ginger can be stored in the refrigerator for up to 2 months.
Equipment
mandolinesaucepanglass jar
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