View Full Version : Pickled Ginger
05-25-2009, 09:48 PM
Does anyone have a good recipe for pickled ginger that would still be considered raw? A restaurant in our town serves this on the side of their salad, but I'm sure the way they do it is not really raw.
Can it be done :cool:
05-26-2009, 01:15 AM
It should be Raw, it's usually just marinated.
05-26-2009, 10:08 AM
I was reading up on Japanese pickling recipes, most involve hot liquids poured on......
05-26-2009, 10:23 AM
ep 2 Place the sliced ginger in a bowl and sprinkle generously with the salt. Let stand for about 5 minutes. Rinse well, drain, and squeeze out the water. Place about 2/3 of the ginger in one bowl with 1 cup of the vinegar and 1/2 cup of the agave nectar. Julienne the remaining ginger and place in another small bowl with he remaining 1/2 cup vinegar and 1/4 cup agave nectar. Add the beet juice (if using) to the bowl with the julienned ginger. Be sure the ginger is fully immersed in liquid — if not, simply add more vinegar and agave accordingly. Cover both bowls and refrigerate for at least 1 day and up to 3 days. Drain well before using. Above recipe from greenchefs[INDENT]another recipe said put shave ginger in a jar with one third acv to two thirds water and soak for a day.I have not tried either one yet!!!!!
05-26-2009, 11:47 AM
Raw Pickled Ginger
1 knob ginger thinly sliced with ceramic mandoline
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons agave nectar
Marinate the ginger for a minimum of 1 day in the refrigerator. Will keep in the refrigerator for a few weeks.
05-26-2009, 12:08 PM
The best way to peel ginger is with a spoon.
Use a small table spoon or a soup spoon; hold it kind of like a paring knife, as if you're peeling an apple, but with your index finger behind it's head which should be perpendicular to the surface of the ginger. With your thumb securing the closer end of the ginger (which should be resting in the other hand) gently scrape towards yourself, removing the skin.
Using this method, you should be able to get into all the little contours of the root, wasting almost nothing.
I learned this in a restaurant about six years ago, and it remains one of my favorite kitchen tricks.
P.S. gINGER fINGER, gINGER fINGER, gINGER fINGER, gINGER fINGER, gINGER fINGER...
05-26-2009, 01:55 PM
Perfect thread! I was just thinking about this the other day, when my flatmate ate her own home-made (regular) ice-cream made from mascarpone with rhubarb and pickeld ginger.... so my mind was instantly set to trying to make a raw version, bc the combo rhubarb/pickeled ginger seems out of this world...
05-27-2009, 11:02 PM
Cool. I just made a huge jar of pickled ginger today (never had considered doing that before reading this thread), and have lots of rhubarb growing in my garden. I have to try playing with it to come up with something like ice cream.
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