Pickled Ginger

A simple way to make pink pickled ginger. Very aromatic, subtle and firm are the characteristics of this recipe. It can be used to cleanse the palate between one dish and another, it can be added to a dessert, and it also goes very well with fish and seafood.

Peel a piece of ginger of about <quantity>100<unit>g</unit></quantity>

Slice it as thin as possible

Add <quantity>100<unit>ml</unit></quantity> of water to a small saucepan

Add <quantity>100<unit>ml</unit></quantity> of rice wine vinegar

Add a small piece of about <quantity>10<unit>g</unit></quantity> of peeled red beet and <quantity>70<unit>g</unit></quantity> of sugar

Stir and bring to a boil until the sugar if fully dissolved

Add the sliced ginger

Stir and turn off the heat as soon as it starts boiling again

Transfer to a bowl or container and cover it

Refrigerate for 12h to pickle. The pickled ginger is ready

Enjoy!

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