A condiment with pizzazz! Process ginger to a consistency similar to horseradish. Serve with all meats, poultry, and fish as condiment, or use before cooking as marinade. If topped off with vinegar, it will keep for 1 year in fridge in a covered jar.

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Recipe Summary

prep:
4 mins
total:
4 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put ginger in a blender or food processor, and add vinegar to cover. Process until smooth, about 2 minutes.

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Nutrition Facts

8 calories; protein 0.2g; carbohydrates 1.7g; fat 0.1g; sodium 1.2mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
02/10/2004
My husband really liked this stuff and there's nothing to it but it packs a great flavor. I chopped my ginger into match strips and stuffed it into a jar and covered it with just enough vinegar. I added some of this to a dipping sauce I made out of soy sauce sugar garlic oil and a little water. I'm sure I'll find many more uses for this. Thanks for sharing. Read More
(3)

Most helpful critical review

Rating: 3 stars
02/22/2004
A little overpowering but good flavor. Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/09/2004
My husband really liked this stuff and there's nothing to it but it packs a great flavor. I chopped my ginger into match strips and stuffed it into a jar and covered it with just enough vinegar. I added some of this to a dipping sauce I made out of soy sauce sugar garlic oil and a little water. I'm sure I'll find many more uses for this. Thanks for sharing. Read More
(3)
Rating: 3 stars
02/22/2004
A little overpowering but good flavor. Read More
(2)
Rating: 5 stars
11/27/2020
A great way to use up ginger that's a little past its prime. Very versatile and can be added to Asian soups, marinades, or anywhere a recipe calls for ginger! You don't taste the vinegar at all, just pure ginger flavor. You could even add in a little garlic to make a ginger-garlic paste. I think from now on I'll just make this right away when brining ginger home from the store to keep on hand! The recipe didn't specify, but I peeled the ginger. Read More
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