SEASON for the SEASON

SEASON for the SEASON

On our way to the boat the other day we stopped by to visit our fur-grand-babies…
for a little litter box clean up,
some fresh food,
and filtered (?) water …
(Captain felt the girls should have filtered water)
…and for our efforts the fur-babies left us a little treat…
…my first tin of Les Soeurs en Vrac
how thoughtful – R.E.D. Hot Sea Salt…
Now in its assigned place in our little galley.
We are so close to being back on the water and this Galley Kat is getting really excited.
…So much so that I’m having trouble not bringing our whole land kitchen onboard.
The basic seasonings are already in place,
and I’m making up mini batches of some of our favourites…
Preserved Ginger (see link for my recipe),
Preserved Lemons (see link for my recipe),
Spicy Chia Strawberry preserves (see link for my recipe),
and
Pickled Ginger
Pickled ginger goes so well with most things Asian,
but I have a really hard time finding the commercial brands that aren’t loaded with additives.
I’m especially not a big fan of the pink ginger.
In whose world is ginger ever pink?
So here is my rendition…
 
… peel by scraping ginger with the bowl of a spoon…
 
PICKLED GINGER
 
1- 4oz Mason jar
3-4″ peeled ginger, thinly slivered
1/4 cup rice vinegar
1/4 cup water
1/4 cup sugar
Sterilize jar with boiling water
Heat vinegar, water and sugar until sugar dissolves.
Cool slightly.
Add slivered ginger to jar and pour vinegar mixture to cover.
It should keep well in the refrigerator for approximately 1 month.
So this is what fresh pickled ginger tastes like…
…delicious!

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