Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The beautiful pale pink colour occurs naturally when the hot vinegar syrup is poured over the salted ginger, just like magic. There’s definitely no need for colourings, what so ever.
Snappy, spicy, sweet and sour, pickled ginger is not just for sushi. Serve with rice bowls or as a palate cleanser with strongly flavoured dishes. You'll be thrilled at how easy it is to make this classic Japanese condiment.
