Pickled ginger (Saenggang changatchi) from Growing Up in a Korean Kitchen: A Cookbook by Hi Soo Shin Hepinstall

  • fresh ginger
  • honey
  • Show all ingredients...

  • EYB Comments

    Can substitute distilled white vinegar for rice vinegar, sugar for honey, and vermouth for rice wine. Start 1 week ahead.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Seaweed-wrapped rice (Kimbap); Vegetable hot pot (Ch'aeso chŏngol)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute distilled white vinegar for rice vinegar, sugar for honey, and vermouth for rice wine. Start 1 week ahead.

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