Len Len's personal site: work, cooking, cycling, experiences

Muraturi

(more…)

Pana trece criza mondiala m-am hotarat sa-mi fac muraturi.

(more…)

Even since the sushi recipe I wanted to prepare the missing ingredient, pickled ginger. Since ginger is now available I first tried to pickle it a few months ago. Since then I found multiple uses for it, either as a refreshing inter-meal or in salads, especially the sweet, spicy vinegar as a base for the salad sauce.

Ingredients

• 1 ginger root (rhisome)
• 2/3 cups of sugar
• 1 cup of vinegar
• salt

Preparation

• wash and peal the ginger
• thin slice the ginger
• salt the slices and leave them for 1h
• boil the vinegar and sugar and pour over the ginger slices
• let it cool down and then store it in the fridge. I think it can last for up to 6 months in this way. I am still using pickled ginger from 3 months ago.

Extra note: a few hours after, the ginger and the liquid gets a pink nuance. This is quite good. I fact I was hopping for more but I think the variation I had was using some kind of color ingredient for a stronger pink.