Jean S Preserved Root Ginger Recette

Preserve the vibrant zing of fresh ginger all year round with this easy, make-ahead recipe! Inspired by a family tradition, this method allows you to quickly grab perfectly preserved ginger whenever your recipes call for it. Perfect for adding a spicy kick to stir-fries, curries, marinades, or even baked goods. Make a large batch when ginger is in season and enjoy its delicious flavor throughout the year. This recipe keeps indefinitely in the fridge!

Préparation 30 min
Cuisson 60 min
Calories 58.6 kcal
Protéines 0g
Jean S Preserved Root Ginger 46

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Jean S Preserved Root Ginger

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Comment préparer Jean S Preserved Root Ginger

  1. Peel approximately 1 pound of fresh root ginger and cut it into 1-inch pieces.
  2. Pack the ginger pieces tightly into clean, sterilized glass jars, leaving about ½ inch of headspace.
  3. Pour dry sherry over the ginger, ensuring it's completely submerged. Leave about ½ inch of headspace in the jar.
  4. Seal the jars tightly with lids.
  5. Store the jars in the refrigerator. The ginger will keep indefinitely; the sherry can be used in marinades or cooking as desired.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

2g

Fat

0g

Carbs

1g

Questions fréquentes

Combien de temps faut-il pour préparer Jean S Preserved Root Ginger ?

Jean S Preserved Root Ginger prend environ 90 minutes du début à la fin — environ 30 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Jean S Preserved Root Ginger ?

Jean S Preserved Root Ginger contient environ 58.6 calories par portion, avec environ 0 g de protéines, 1 g de glucides et 0 g de lipides.

De quels ingrédients ai-je besoin pour Jean S Preserved Root Ginger ?

Les principaux ingrédients de Jean S Preserved Root Ginger sont Gingerroot, Dry Sherry. Consultez la liste complète avec les quantités ci-dessus.

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