Rooting for Turmeric and Ginger
Pungent and peppery, these aromatic members of the Zingiberaceae family are widely used in Asian cooking.
As a dried spice, bright yellow turmeric adds color to Indian dishes, while powdered ginger...
Ingredients
SERVINGS: 1/4 Cup(s)
- 1 4-inch knob fresh ginger
- 1/2 cup sugar
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 teaspoon salt
Instructions
Peel ginger. Use a vegetable peeler to slice into thin strips. Place in a small glass bowl. In a small saucepan, combine sugar, rice vinegar, water and salt and bring to a boil. Pour over the ginger. Cool, then cover and refrigerate overnight before using. Use within two weeks.
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