Pickled Young Ginger in Ume Vinegar
Cost $5, save $10
Source: Recommended by CookPal
- 800 Min
- 0 Servings
- $5
Pickled Young Ginger in Ume Vinegar
Cost $5, save $10
Source: Recommended by CookPal
- 800 Min
- 0 Servings
- $5
INGREDIENTS
Vegetables
- 200g young ginger
Condiments
- 400cc red ume vinegar
STEPS
Wash the young ginger and scrape off any dark spots on the skin using a spoon. Rinse and pat dry.
Trim off any hard parts and slice the ginger thinly along the grain.
Place the sliced ginger in a bowl of water and soak for about 30 minutes to reduce its spiciness. Drain the water.
Bring a pot of water to a boil, blanch the ginger slices for about 30 seconds, then drain using a sieve.
Combine the ginger slices and red ume vinegar in a container. Refrigerate overnight.
NUTRIENTS
Per 1 serving🔥
10
Calories
- 0gProtein
- 2gCarbs
- 0gFats
đź’ˇ Tips
Use fresh young ginger for the best flavor and texture.This pickled ginger can be used as a garnish for dishes like beef bowls or chilled noodles.Store in the refrigerator for up to a week to maintain freshness.
⚠️ Precautions
This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.