Pink Ginger Pickles

This is a recipe from Tanja Grandits, 2 ** Chef. She is famous for her vegetable kitchen.

I am preparing a red cabbage salad tomorrow from one of her recipes. This pickled ginger is a small part of it and needs some time to get pink.

Peeling and cutting everything in tiny brunoise is a very meditativ work. You have to see it this way, otherwise you will think it is too much work to do.

There is a longer list of ingredients, but luckily except the ginger and the raspberry vinegar, everything was already in the kitchen. Even the dried hibiscus tea flowers. They came with me fresh from Oman.

Recipe:

300 g peeled and finely cubed ginger

100 ml Mirin, 100 ml Sake

100 ml raspberry vinegar

60 g brown sugar, 30 g salt

1 tbsp red pepper berries, crushed

2 tbsp hibiscus flowerd

Prepare the ginger. Put all other ingredients in a small pot and bring them to a boil. Cut off the heat and cover and let it sit for 10 min. Bring to a boil again.

Put the ginger in 2 jars and take a fine mash sieve and pour the hot liquid over it. Cool down and store in the fridge. You can use it for many different dishes.