I dug up some young ginger the other day from our wee garden (it loves Sydney - put it in some pots now!), as I had some extra left over from my soup (gingery pumpkin yum!) I realised I could have a go at making the japanese style pickled ginger
This little yumminess you have with sushi etc , aka Gari is horrendously easy to make (at least how I made it is!). After slicing it finely just pop some vinegar in (white vinegar so you don't add in any extra flavours) and the lovely pink colour will develop as the anthocyanins are formed.
|Easy Pickled Ginger!|