Pickled Ginger

Ginger is easy to pickle. Cut it into thin slices and put it in a jar. Add some lemon juice, sugar and sea salt and place the jar in a hot water bath letting it cook for between 30 minutes and 1 hour. It is also possible to pickle the slices without boiling them first if you make a stock from the skin of the root. Put some sugar into a casserole dish and caramelize the skins. Douse it with water, add some lemon juice and cook it for about 5 minutes. Then put the ginger slices into a pickling jar and top it up with the stock poured through a sieve. 

Poached char with refried beans and frothed ginger is a fabulous combination. You can make frothed ginger with the pickled root. The guide above shows you how to do it yourself or you can buy it in the store, just make sure the quality is high and that the slices are nice and yellow. Saute some onions with leeks in a little olive oil until they are soft and douse it with ginger stock. Then add some chicken stock and bring it to the boil. Now add a large spoon of creme fraiche and some milk to the mixture and put it in a blender. The pureeing and mixing of the ingredients will create a wonderful tasty frothy foam.