Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes plus 2 days pickling time
Servings: 4 servings
This simple pickling option is straightforward and preserves the buds for a longer time in the most temptingly snack worthy way!
You can use pickled myoga ginger in many ways, It has a mild, tangy flavour that livens up noodles and soups. It can be eaten whole or thinly sliced and used in a salad or wrap.
Ingredients:
- 3 x myoga ginger buds cut in half lengthways
- 4 tablespoons of rice vinegar (fuji sushisu link?)
- 2 tablespoons sugar (link to the brown sugar)
- Salt to taste
Method:
- Combine the rice vinegar, sugar and salt in a saucepan and bring to the boil
- Pour the hot pickling solution over the fresh myoga buds
- Leave in the pickling solution for 2 days and they are ready to use, the ginger will turn a beautiful pink colour.
- They should last up to two weeks if in the fridge.