Ginger Mango, 0.25 kg Pack

Mango ginger is used in its raw form as well as in powdered form. In India, it is washed and peeled and then cut or sliced into strips and pickled or sliced into thin rounds and served atop green salads. In Indonesia, Mango ginger is cut into pieces and dehydrated, oven, or air-dried and powdered for use as a dried spice. In larger quantities, the powder is used as a substitute for arrowroot or barley. In Thailand, young roots are used as a vegetable and in curry pastes.

Store in the refrigerator for up to 2 weeks. The peeled root can be frozen for up to 6 months.

Pickled Ginger

Ingredients:

8 ounces ginger, peeled
1 1/2 teaspoons sea salt
1 cup rice vinegar
1/3 cup white sugar

Instructions:

1. Cut ginger into chunks. Place in a bowl, sprinkle with sea salt and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
   
2. Stir together rice vinegar and sugar in a saucepan until the sugar has dissolved. Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
   
3. Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
   
4. Cut pieces of ginger into paper-thin slices for serving.