Pickled Ginger – A Complete Cooking Recipe. friends: 
Photo of the dish: Kang Kim Time: 10 min. Difficulty: Easy To recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 10 cm slice of fresh ginger, peel and chop thin slices
- 1 or 2 small chili peppers, pierce with the tip of a knife
- 1/2 tbsp. rice vinegar
- 1/2 tbsp. water
- 2 tbsp. l Sahara
- 1 tsp coarse salt
- 2 stars anise (star anise)
Recipe:
Put the slices of ginger in a small jar, add chili peppers. Mix rice vinegar, water, sugar, salt and star anise in a saucepan. Bring the mixture to a boil and cook at low boil for 5 minutes. Then pour ginger on the marinade and cool slightly. Close the jar and leave to cool overnight at room temperature. Keep pickled ginger in a cold place for 2 weeks. Recipes with similar ingredients: ginger root, chili pepper, rice vinegar, star anise
