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This is a staple in my pantry , I make it when ginger is young and fresh and I frequently make more than I need because I use the "juice" to make a delicious asian style vinaigrette.
I have made this, but will not award my stars until I use it with Chinese or Sushi in the New Year! However, I am sure this will be superb - it was easy to make and the smell is wonderful already. The recipe is well written and very easy to follow, and the ingredients are inspirational! I used just under 1/2 lb of fresh ginger, and adjusted the liquids, salt and sugar accordingly. Thanks Sharon for posting this pickled ginger; ginger is one of my favourite flavours, and I cannot wait to try this out. Stars and photos to follow. Posted 31/12/07 and made for PRMR Tag Game. FT:-) I forgot to come back and rate this! I used this in several Chinese dishes and the flavour and more importantly the texture was excellent. Since I made my first batch, I have made at least 3 more batches, as I am a ginger nut! I will try to post photos next time.