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Pickled Ginger

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


  • 1.

    Blanch ginger in boiling water for 10 – 30 sec, drain and press out excess liquid.

  • 2.

    Marinate in the rest of the ingredients for at least 20 - 30 min.

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Posted by Charlie15Report
I would like to know how to store this.
Would a water bath be effective to shelve it.
Or does it store in the fridge and for how long.