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.
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 MoreMy 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.
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.
