The following recipe addresses the special diet considerations for: dairy-free, gluten-free, low fat, low glycemic index, vegan, vegetarian, anti-cancer, cardiovascular disease, diabetes, inflammatory bowel diseases.
Marinated ginger deserves to be used with other foods than sushi. With such a heavenly taste and lovely appearance, anything else would be a crime. This version uses mature ginger as opposed to baby ginger, which can be very hard to come by. But if you’re lucky enough to get a hold of organic baby ginger, then by all means use that.
This version produces strong tasting marinated ginger, as it contains no sweetening.
Use the marinated ginger in salads, as a last minute addition to stirfries and soups, use it with grilled, baked, or broiled fish. You can even try it – in very small amounts that is – with desserts.
The leftover marinade tastes lovely on its own, having part of the freshness of ginger and part of the acidity of the vinegar. It is excellent in dressings for salads, sauces, or simply sprinkled over vegetables.
Use a thoroughly cleaned and disinfected container with a lid for marinating the ginger, such as a scalded glass jar. Liquid grapefruit seed extract is excellent for cleaning and disinfecting containers for food and kitchen utensils in general.
The ginger will keep for several weeks if kept in the refrigerator.
Try packing the slices of ginger. It then takes less vinegar to cover them, when marinating.
- fresh organic ginger root
- organic cider vinegar or brown rice vinegar
1) Scrub the pieces of gingerroot meticulously until very clean and cut off any small knobs, bits, and ends. Cut the pieces of ginger in half lengthwise, and then cut these pieces into paperthin slices.
2) Place the ginger slices on the bottom of the container and add sufficient vinegar to cover all the pieces completely.
3) Leave to marinate in the refrigerator for at least 72 hours before using.