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Ginger, Pickled

Pickling ginger prolongs the pleasure of good fresh young ginger which in normal circumstances is available for only 4 months of the year.

Pickled ginger is pink! It is so good to watch it change colour, if you make it yourself (very easy).

Strongly associated with Japanese cuisine, it is useful and delicious in so many applications.

It is a delight on its own; savour it. Nibble it while pouring the wine after work or whilst cooking dinner. Use as a relish for curries. Eat it out of the jar.

While pickled ginger can be eaten within a couple of weeks of preparation, it matures agreeably, obtaining a depth and dimension with age. A scintillating dish for all seasons.

(I first had pickled ginger a million zillion and one years ago at Darley St Thai - remember that gorgeous gorgeous place? Thanks David 😍 )

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