Whilst the rain poured down outside on this gloomy Saturday, sweet smells of fruit and sugar filled the warm kitchen from the fruit jams and jelly preserves. There was no gloominess here instead much chaos and activity with the chopping of fruit; bottling; boiling, and sterilizing of jars amongst the noise, fun and laughter. Then a sudden silence while Kathleen explained the tips and techniques of various preserving methods and recipes. A great deal of learning was packed into a very full day and people left with the produce from their labor and with confidence and eagerness to go home and continue this very important activity.
One of our students, Mayumi Litchfield has kindly supplied us with the below recipe for pickled ginger…
Recipe for Pickled Ginger
There are various way to make pickled ginger. The following is my recipe. Some people pour the boiling water over sliced ginger.
- Fresh ginger 200g ( not an old ginger)
- Water 1/2 cup
- Sugar 2 1/2 OR 3 Tablespoons
- Vinegar 1/2 cup (white vinegar, wine vinegar etc. I use red wine vinegar as it enhances the colour. If you use apple vinegar, you need to reduce water and increase vinegar)
- Wash fresh ginger throughly ( you don’t have to peel skin) and slice it very thin ( just like the one you see at sushi restaurant) if you have a good slicer it will be easy
- Sprinkle a pinch of salt over the sliced ginger
- Add sugar into water and heat until it dissolves then add vinegar when it cools down ( try the taste and add more sugar if you like it sweet)
- Squeeze sliced ginger then put into the vinegar which you prepared before
- I keep it into a jar and put into a refrigerator (could keep over one year)