Читать книгу Out of an African Kitchen - Nicky Fitzgerald - Страница 14

PICKLED GINGER & CARROT SLAW

SHOP IT

3 knobs unpeeled fresh ginger, scrubbed and thinly sliced

1 cup white vinegar

1 ½ tsp sea salt

3 tsp sugar

1 cup water

2 medium carrots, peeled, sliced into ribbons and finely julienned

PREPARE IT

Combine the ginger, vinegar, salt, sugar and water in a small saucepan, then bring to a boil over medium-high heat. Keep stirring with a wooden spoon until the sugar and salt have dissolved. Remove from the heat. Strain the ginger brine through a sieve into a heatproof bowl. Slice the ginger into fine julienne strips and add the carrots. Pour the brine over, making sure everything is fully immersed. Cover and cool to room temperature. Transfer to a clean jar, seal tightly with a lid and refrigerate for up to 2 weeks.