Pickled ginger from Christopher Kimball’s Milk Street Magazine, Sep/Oct 2017 (page 8)

  • fresh ginger
  • rice vinegar

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

Accompaniments: Yakiudon

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

  • twoyolks on September 27, 2017

    I used this shortly (about 30 minutes) after making the pickled ginger. It really brought out the spiciness and sharpness of the ginger.

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