Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg fresh ginger
- 300 g granulated sugar
- 150 ml rice vinegar
INSTRUCTIONS
- 1Peel the ginger and slice it into fine pieces. Place them in a saucepan with boiling water and cook for about 1 minute; the ginger must remain crispy. Then drain it and cool it in a bowl with cold water and ice. Drain it again and place it in a bowl.
- 2Boil the vinegar and sugar in a saucepan and pour it hot over the ginger. Let it cool and store it in a sealable jar. Ginger prepared this way will last in the refrigerator for up to 6 months.
Tip
You can color the ginger pink with a decoction of beetroot. Add it to the vinegar and sugar and boil everything together.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.