"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-25-2021, 06:21 PM   #1
Sous Chef
 
Join Date: Oct 2019
Posts: 611
Preserved Ginger

One of my fav dishes is Chinese Chicken Salad, but it calls for (importantly) preserved red ginger, which is hard to find in some places, and a pain to make.

So over the last few months I have been looking for a shortcut, and if you don’t care about the red color, the following provides comparable results…

Just put a couple of 1 inch thick pieces of peeled ginger in a cup of water and bring to a boil in the microwave. Drain, and repeat. At this point it should be easy to coursly mince. Then put the mince in a half cup of water with a half cup of sugar, and microwave to a boil. Let it cool while you prep your other ingredients and it will be ready when cool.
WhateverYouWant is offline   Reply With Quote
Old 10-25-2021, 06:45 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,120
That sounds interesting. Would you mind sharing your recipe for the Chinese chicken salad?
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 10-25-2021, 07:34 PM   #3
Sous Chef
 
Join Date: Oct 2019
Posts: 611
Of course…

https://scottinpollock.us/salad.html

The most important things in the recipe are the dressing, ginger, fried rice noodles, and sesame seeds. You can then swap out whatever you want and I guarantee you an amazing salad.
WhateverYouWant is offline   Reply With Quote
Old 10-26-2021, 05:25 AM   #4
Sous Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 968
Iīve actually got some ginger pickling in the kitchen. The key seems to be using very young, fresh ginger - which you probably wonīt find unless you grow it yourselfClick image for larger version

Name:	IMG_20180704_181637_732.jpg
Views:	11
Size:	47.8 KB
ID:	49517

Iīm fortunate enough to have the climate for it and it grows easily. The difference is that this young ginger is very tender. You can peel the skin off with your fingernail and itīs remarkably aromatic.
The colour is often obtained by adding beetroot or beetroot juice.
karadekoolaid is offline   Reply With Quote
Old 10-26-2021, 09:32 AM   #5
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,744
Send a message via Skype™ to taxlady
Quote:
Originally Posted by karadekoolaid View Post
Iīve actually got some ginger pickling in the kitchen. The key seems to be using very young, fresh ginger - which you probably wonīt find unless you grow it yourselfAttachment 49517

Iīm fortunate enough to have the climate for it and it grows easily. The difference is that this young ginger is very tender. You can peel the skin off with your fingernail and itīs remarkably aromatic.
The colour is often obtained by adding beetroot or beetroot juice.
Hmm, I can sometimes get young ginger from the place sends me produce boxes. I didn't know why I might want it, especially since it is more expensive than "regular" ginger. How well does the preserved ginger keep? Can it be frozen to keep it longer?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 10-26-2021, 09:38 AM   #6
Master Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 5,735
Just remember that sometimes even the Asian grocery stores don't always distinguish between Ginger and Galangal.

A lot of them just say it is very young ginger.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 10-26-2021, 09:46 AM   #7
Sous Chef
 
Join Date: Oct 2019
Posts: 611
Quote:
Originally Posted by taxlady View Post
How well does the preserved ginger keep? Can it be frozen to keep it longer?
I just cover the bowl I make it in with plastic wrap and store in fridge, and it has lasted for days (it even seems to get better the longer it sits in the sugar water). Don’t know just how long it will keep though as I keep making chicken salad until it’s gone.

You could certainly freeze it, and then just thaw what you need in warm sugar water.
WhateverYouWant is offline   Reply With Quote
Old 10-26-2021, 10:49 AM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,120
Quote:
Originally Posted by ScottinPollock View Post
Of course…

https://scottinpollock.us/salad.html

The most important things in the recipe are the dressing, ginger, fried rice noodles, and sesame seeds. You can then swap out whatever you want and I guarantee you an amazing salad.
Thanks. What kind of vinegar do you like to use?
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 10-26-2021, 11:23 AM   #9
Sous Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 968
Quote:
Originally Posted by taxlady View Post
Hmm, I can sometimes get young ginger from the place sends me produce boxes. I didn't know why I might want it, especially since it is more expensive than "regular" ginger. How well does the preserved ginger keep? Can it be frozen to keep it longer?
The ginger is preserved in rice wine vinegar. No need whatsoever to freeze it, unless itīs sold without any liquid.
karadekoolaid is offline   Reply With Quote
Old 10-26-2021, 11:31 AM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,744
Send a message via Skype™ to taxlady
Quote:
Originally Posted by karadekoolaid View Post
The ginger is preserved in rice wine vinegar. No need whatsoever to freeze it, unless itīs sold without any liquid.
I'm talking about buying fresh, young ginger and using Scott's recipe to make the preserved ginger.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 10-26-2021, 11:37 AM   #11
Sous Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 968
Ahhhhhh - my mistake! Thatīs what happens when I try to multitask...
In that case, yes, except the ginger might lose a bit of texture.
karadekoolaid is offline   Reply With Quote
Old 10-26-2021, 12:12 PM   #12
Sous Chef
 
Join Date: Oct 2019
Posts: 611
Quote:
Originally Posted by GotGarlic View Post
Thanks. What kind of vinegar do you like to use?
Plain ol’ distilled white vinegar. That and the fresh lemon make it unbelievably bright.
WhateverYouWant is offline   Reply With Quote
Old 10-26-2021, 12:27 PM   #13
Executive Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 2,912
Quote:
Originally Posted by dragnlaw View Post
Just remember that sometimes even the Asian grocery stores don't always distinguish between Ginger and Galangal.

A lot of them just say it is very young ginger.
The Asian market and a Korean market I go to often have young ginger - it's no smaller than regular ginger, but the skin is sort of transparent, compared to the regular. If you do find it, be sure to peel it, cut into useable sized pieces, and freeze it - I do that in foodsaver packs, so I always have some when I need it.

I have something in my garden a Japanese lady gave me several years ago, that I make a preserved ginger with, when the shoots come up in the spring - red, when it first comes out of the ground. It's a "hardy ginger", and survived down to 3° f so far. Those early shoots are what I harvest - their version of young ginger. I freeze it, and preserve it, when I thaw it. I didn't get any this year, because of the rain.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 10-26-2021, 01:22 PM   #14
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,744
Send a message via Skype™ to taxlady
Quote:
Originally Posted by pepperhead212 View Post
The Asian market and a Korean market I go to often have young ginger - it's no smaller than regular ginger, but the skin is sort of transparent, compared to the regular. If you do find it, be sure to peel it, cut into useable sized pieces, and freeze it - I do that in foodsaver packs, so I always have some when I need it.

I have something in my garden a Japanese lady gave me several years ago, that I make a preserved ginger with, when the shoots come up in the spring - red, when it first comes out of the ground. It's a "hardy ginger", and survived down to 3° f so far. Those early shoots are what I harvest - their version of young ginger. I freeze it, and preserve it, when I thaw it. I didn't get any this year, because of the rain.
Dave, I have frozen regular ginger. I usually freeze it with the skin on, because it just rubs off, once it is thawed. Found that out by accident.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Reply

Tags
ginger, recipe, sugar

Preserved Ginger One of my fav dishes is Chinese Chicken Salad, but it calls for (importantly) preserved red ginger, which is hard to find in some places, and a pain to make. So over the last few months I have been looking for a shortcut, and if you don’t care about the red color, the following provides comparable results… Just put a couple of 1 inch thick pieces of peeled ginger in a cup of water and bring to a boil in the microwave. Drain, and repeat. At this point it should be easy to coursly mince. Then put the mince in a half cup of water with a half cup of sugar, and microwave to a boil. Let it cool while you prep your other ingredients and it will be ready when cool. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 02:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.