Ingredients
Pickled Ginger
- 85-100 grams fresh ginger, slice as finely as possible using a vegetable peeler or mandolin/slicer
- 200 grams water
- 200 grams rice wine vinegar
- 1 tablespoon sugar, preferably white as will brown/rapadura will discolour the water
- 1/2 teaspoon salt, Himalayan is fine
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Sterilise your glass jar (s) by putting the lids and jar separately on a tray in the oven 110 degrees Celcius, 10-15 mins
2. Combine ginger, water, rice wine vinegar, sugar and salt in TM Bowl and set 8 mins, Varoma, Sp 3.
3. The hot liquid/ginger mix can then be poured carefully (with the use of a funnel if necessary) into the sterile jar (s).
4. Screw the jar (s) tightly shut and turn upside down until cool, you should hear the jar pop when it's sealed tightly.
5. Correctly sterilised, the pickled ginger will keep for 6-12 months on the pantry shelf, or open in the fridge for several weeks.
Pickled Ginger
Tip
I created this recipe because I could not find colour, preservative free pickled ginger in the supermarket or deli. Most store bought pickled ginger is 'pink' - to get this colour, unfortunately additives are added. If you can spend the time to quickly peel some ginger and follow this recipe, the flavour is far superior to the store bought version and you can use this ginger to flavour many of your other dishes!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
WOW! Soooo good!
I accidentally forgot to put my TM5 blade on reverse, so the ginger is a bit smaller than it was, but the taste was lovely!
I didn't have enough rice wine, but I filled it with Mirin Seasoning.
It was really nice with the Asian Sticky Chicken recipe on this site.
Thanks for sharing! So much better than the bought stuff. Love the intense flavour of the ginger.
Ooh I just hopped on and got a lovely surprise that you had tried my recipe! Glad you enjoyed it!
Great recipe, love the flavour of the ginger with no nasties. Stronger ginger flavour than store bought variety.
So easy to make too! Thank you