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The Fair Trade Cook Book

Pickled Ginger

A condiment to liven up "bland" pulses.
Ascribed to Japan.

Ingredients

10 cm or 200 gm	root ginger
	salt
	white wine vinegar
10 ml	FAIRTRADE raw cane sugar
FAIRTRADE	Sources Sugar

Method

Preparation

Peel the ginger and slice thinly "along" the grain.
Cover with salt and leave overnight.

Cooking

Dab off the salt with kitchen paper.
Dissolve the sugar in the vinegar.
Pack the ginger into a jar and cover with the vinegar.
Allow to stand for a week.

To serve

Use as per recipe.

Variation

None