Burmese-style ginger salad (Gyin thoke) from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 401) by Kirsten K. Shockey and Christopher Shockey

  • sesame seeds
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  • fermented ginger
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  • Serves : 2 as main or 4 as starter

  • EYB Comments

    Can substitute dulse seaweed and salt for fish sauce (vegan variation), and the brine from the fermented ginger for fermented brine.

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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.

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  • Eat Your Books

    Can substitute dulse seaweed and salt for fish sauce (vegan variation), and the brine from the fermented ginger for fermented brine.

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