Home Business Food & drinks Pickled Bundaberg Ginger tastes great

Pickled Bundaberg Ginger tastes great

Bundaberg Ginger
Mel Burg from Bundaberg Ginger says ginger has been grown in the shadow of the Hummock for nearly two decades.

The link between Bundaberg and ginger is not a hard one to make, and when the versatile root is not being used while fresh in a drink, or baked in a cake, it can be pickled to be eaten later.

Mel Burg from Bundaberg Ginger said ginger has been grown in the shadow of the Hummock for nearly two decades.

She added her business partner, Andrew Dowling, has been preserving and pickling ginger along with other excellent local produce.

Mel said the new-season ginger is perfect to pickle because of its thin skin, and the tender-soft flesh is easy to slice in preparation for the sweet and spicy treat that will be ready in as quickly as two days.

When the pickled ginger is ready it can be used in stir fries, added to braised meat before serving or tossed through a fresh salad to add some flavour that will not be forgotten.

Bundaberg Ginger can be purchased at The Lettuce Patch, on the corner of Bargara Road and Rehbein Avenue in Qunaba.

How to make pickled Bundaberg Ginger

Ingredients:

  • 350g of fresh new-season ginger (about two large hands)
  • 1 large red radish (optional)
  • 1 1/2 tbsp kosher salt
  • 1/2 cup rice vinegar
  • 1 cup of water
  • 1 1/2 tbsp granulated sugar (optional)

Method

Prepare the jars: Wash the jar and lid with warm soapy water, rinse well, and dry before using.

Prepare the vegetables: Peel the ginger with a small spoon. Thinly slice on a mandoline or with a knife. Thinly slice the radish, if using.

Salt the ginger: Combine the ginger and salt in a small bowl. Set aside for 30 minutes.

Fill the jar: Put the radish, if using, into the jar. Add the ginger and pack tightly.

Make the pickling brine: Combine the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Pour the brine over the ginger, filling the jar to within 1/2 inch of the top. You might not use all the brine.

Remove air bubbles: Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

Seal the jar: Seal the jar tightly.

Cool and refrigerate: Let the jar cool to room temperature. Store the pickles in the refrigerator.

The pickles will improve with flavour as they age — try to wait at least 48 hours before cracking them open.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Lifestyle news

In our garden: Lorraine Keen to keep her garden green

Lorraine's shade house is home to plants she has collected over the past 40 years, filling it to the brim with an assortment of greenery.

Playhouse stage back for Secret Bridesmaids' Business

Bundaberg Players Inc members and theatre lovers are looking forward to the first performance back on the Playhouse stage – Secret Bridesmaids’ Business.

RECIPE: Appetising custard apple and pork stir fry

John Warren from Makhoma Farms says custard apple is a versatile fruit and is delicious when eaten fresh, but also great in a pork stir fry.

Weekender dives into Tobruk two years on

In this week’s edition of Weekender Tracy Olive shares her experience diving the Tobruk with Lady Musgrave Experience in the first Bundaberg Now dive report.

Excitement as Bundaberg Show locks in a date

Dagwood dogs, fairy floss and the thrills and spills of rides and attractions at Bundaberg Show will return to the community.

Connect

28,170FansLike
4,005FollowersFollow
136FollowersFollow
61SubscribersSubscribe
>