Homemade Pickled Ginger Mince Preserve, Cook with it, Bake with it, Or Just to Make Some Ginger Tea.

Ginger isn't something expensive here, and is often sold in bulk so I'm very likely to end up having too much. They don't keep very well in this hot and humid weather, not even in the fridge. Since trying to rid of the annoying cough, I've bought some to add into cooking and naturally I'm now left with a little too much old ginger root.

Old ginger roots are not suitable for making sweet pickle or crystallised ginger, so the only way I could think of in order to preserve them is a ginger mince preserve for cooking purposes. 

I've never done this before, but I'm going to try it anyway. After all, what have I got to lose?

The ingredients:
A handful of fresh old ginger root
A tablespoon of apple cider vinegar
100ml filtered water
50g rock sugar

I've adopted the simplest method I think would work:

  1. What I usually see being sold in a jar is pickled chopped ginger, but I prefer it in minced form so I've ground it with a pestle and mortar.
  2. Pour all the minced ginger into a sterilised jar (rinsed with boiling water then drained).
  3. Boil the water, apple cider vinegar and rock sugar in a small pan or milk pan, then simmer on very low heat till it becomes syrupy.
  4. Leave to cool then pour it into the jar of minced ginger till the liquid covers all the ginger.

I'm storing it in the fridge with my other wet condiments, just to maximise its self life. I can see it being added to most of my Chinese stir fries and curries.

As I didn't use any salt in the process, I can also use it in making ginger tea. The smell and taste of apple cider vinegar has been weaken over heat so it won't be strong enough to affect the taste of tea. 

As for the leftover syrup? I'll use it in cooking like I would sugar.


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