Recipe by Janella Purcell from Good Chef / Bad Chef
This recipe is from episode 40 of Good Chef Bad Chef series 3.
5 ginger roots, peeled and sliced
½ cup sake
1 tbsp honey
1 tsp sea salt
Blanch ginger in boiling water for 10 – 30 sec, drain and press out excess liquid.
Marinate in the rest of the ingredients for at least 20 - 30 min.
Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pickled Ginger.
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