An account of the craftwork I get up to, tatting, spinning, knitting, sewing, whatever
Wednesday, July 29, 2015
Ginger Three Ways
I found some nice root ginger in the supermarket last time I went to town. After a fairly lengthy process, I now have ginger preserved three ways - crystallised, in syrup and pickled. That should keep us gingered for a while.
Oh that looks so tempting ! In Hindi we have an idiom "bandar kya jaane adrak ka swaad" ( A monkey doesn't know/appreciate the taste of ginger ! ) It is a sarcastic way of saying what do you know; or you don't know enough to appreciate ! I Love ginger, in all it's forms - fresh to pickled to dried ..... adds so much flavour to dishes, as well as to my morning cuppa .
Oh that looks so tempting !
ReplyDeleteIn Hindi we have an idiom "bandar kya jaane adrak ka swaad" ( A monkey doesn't know/appreciate the taste of ginger ! ) It is a sarcastic way of saying what do you know; or you don't know enough to appreciate !
I Love ginger, in all it's forms - fresh to pickled to dried ..... adds so much flavour to dishes, as well as to my morning cuppa .
:-) love that saying, thanks.
ReplyDeleteI love ginger too, but never had it pickled.
ReplyDeleteYum! I've never heard of pickled ginger. I'll have to check it out.
ReplyDeleteI gather pickled ginger is associated with sushi, but I thought I might try it in salads or something.
DeleteI guess I am not a monkey, then. :-) I love ginger in any form. Never tried pickling or preserving it myself, though. It looks wonderful.
ReplyDeleteLovely! Ginger was always a fave in my family.
ReplyDeleteThe ginger preserves sound lovely!
ReplyDeleteI love ginger also - but pickled is new. I bet it would be good in salads or maybe with a slow-roasted meat?
ReplyDeleteI do love ginger and find it interesting that you have preserved yours in these three ways. Very smart of you. Ginger Bliss...
ReplyDelete