Side Ginger Recipe

Prepare the ginger

Peel the fresh young ginger with the edge of a spoon to remove skin while preserving flesh. Slice the ginger very thinly (1-2 mm) on a mandoline or with a sharp knife into rounds, or julienne into matchsticks if preferred. Measure out 250 g of prepared ginger.

Place the sliced ginger in a mixing bowl and sprinkle 1.5 tbs coarse sea salt and 1 tsp granulated sugar over it. Toss thoroughly so the salt and sugar coat the ginger. Let rest for 20–30 minutes; the salt will draw out moisture and soften the ginger slightly.

After resting, transfer the ginger to a fine-mesh sieve and press gently to remove the liquid. Reserve the liquid (it contains flavor) and set aside.

In a small saucepan combine 60 ml white wine vinegar and 30 ml water and bring to a gentle simmer. Add the reserved ginger liquid to the vinegar mixture. Remove from heat and allow to cool slightly.

Toast the spices: in a dry small skillet over medium heat, add 1 tsp mustard seeds, 0.5 tsp fennel seeds, 0.5 tsp coriander seeds, 0.25 tsp fenugreek seeds (if using), and 0.25 tsp whole black peppercorns. Toast, shaking the pan, until the mustard seeds begin to pop and the spices release fragrance, about 1–2 minutes. Be careful not to burn them.

Remove the pan from heat and let the spices cool for a minute. Using a mortar and pestle or spice grinder, coarsely crush the toasted spices — you want coarse bits, not fine powder, so the pickle has texture.

Warm 2 tbs neutral oil in a small skillet over medium heat. Add 0.25 tsp turmeric powder and 0.5 tsp red chile flakes and stir for 10–15 seconds to bloom the spices; do not let the turmeric burn. Remove from heat immediately.

Combine: place the drained sliced ginger back in a clean bowl. Add the crushed toasted spice mix and pour the warm spiced oil over the ginger. Toss to coat evenly so the oil and spices cling to the ginger slices.

Pour the cooled vinegar-reserved liquid mixture over the ginger and oil-spice mixture and toss again. The vinegar will slightly pickle the ginger and marry flavors. Add 1 tbs fresh lemon juice and 0.25 tsp additional salt (or to taste) and toss once more.

If using, finely chop 2 tbs fresh cilantro leaves and fold into the ginger now for a fresh herb note.

Transfer the prepared Side Ginger to a clean jar or airtight container. Let it rest at room temperature for 1–2 hours, then refrigerate. The ginger is ready to eat after 2 hours but flavor improves after 24 hours. Keeps refrigerated for up to 2 weeks.