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Sweet and sour ginger

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Ingredients for 1 servings:

  • 200 g ginger root
  • 2 tsp salt
  • 180 ml white wine vinegar
  • 50 ml water
  • 70 g sugar
  • 3 small bay leaves
  • 3 carnations

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Preserves

Peel the ginger roots and slice them thinly. Place them in a bowl with the salt, mix, and let them steep for 15 minutes. Bring the vinegar, water, and sugar to a boil. Rinse the ginger with cold water, add it to the stock, and simmer for 2 minutes. Fill three preserving jars (approx. 300 ml) evenly with the stock and the ginger slices. Add a clove and a bay leaf to each jar. Screw the lids on and let them cool upside down.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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