Ever buy a big piece of ginger, use part of it, refrigerate the rest, then not get back to it till it’s moldy? Yeah, me too.

Ginger molds quickly. Being that it’s not readily available in all markets, when I do get some fresh ginger this is what I now do with the leftover. Make pickled ginger sticks.

Peel the ginger, cut the tiny little nubs off and use for whatever you want to use them for, then cut into thin planks, then thin sticks.

Place the sticks in a jar and cover with vinegar. This time I used a red wine vinegar; maybe next time I won’t have any so I’ll use a different vinegar. Refrigerate. Mine kept a couple of months before it was gone – because I used it all. Beyond that I don’t know.

The first time I did this, I thought that perhaps the ginger would lose some its flavor by marinating in the vinegar. Not so. If anything the vinegar augments the flavor and the heat of the fresh ginger. It also maintains its crispness – another plus.

Use in salads, sauces and stir-fries.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

%d bloggers like this: