Pickled ginger

Votes: 4

Photo of the dish: Kang Kim

Time: 10 min.
Complexity: easily

Ginger root, sliced into coins, can easily be pickled at home and enjoyed the next day. Thai chili pepper and fragrant anise impart a wonderful Asian flavor and aroma. Store the pickled ginger in a jar in the refrigerator and enjoy as a side dish or as an appetizer with alcoholic drinks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

10cm piece of fresh ginger, peeled and thinly sliced
1 or 2 small chillies, pierced with the tip of a knife
1/2 tbsp. rice vinegar
1/2 cup water
2 tablespoons of sugar
1 teaspoon coarse salt
2 star anise (star anise)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ginger root, chili pepper, rice vinegar, pickled ginger, star anise

Cooking the dish according to the recipe:

Peel and thinly slice a 10 cm piece of ginger; place in a small jar. Pierce 1-2 Thai chili peppers with the tip of a knife; add to the jar.
Combine 0.5 cups each of rice vinegar and water, 2 tablespoons of sugar, 1 teaspoon of coarse salt, and 2 star anise in a saucepan and bring to a boil. Cook for 5 minutes, then pour the brine into the jar with the ginger and let cool slightly. Cover and refrigerate overnight. Can be stored for up to two weeks.

Categories:

recipe / Conservation / Canned vegetables / Pickled dishes / Summer dishes / Appetizers / Beer snacks / Vegetable appetizers / Food Network - recipes / Asian cuisine