I absolutely love pickled ginger and am happy to eat it straight from the packet, but would like to use it in a recipe. I have only ever eaten it with sushi or with an Isaan dish of sour fried chicken, eaten with ginger and chillis. Does anyone have any good suggestions? Thai or otherwise? I live in Thailand so Thai is preferable so that I can get the ingredients easily.

Thanks!

I absolutely love pickled ginger and am happy to eat it straight from the packet, but would like to use it in a recipe. I have only ever eaten it with sushi or with an Isaan dish of sour fried chicken, eaten with ginger and chillis. Does anyone have any good suggestions? Thai or otherwise? I live in Thailand so Thai is preferable so that I can get the ingredients easily.

Thanks!

I don't have a recipe for you.

I love the pickled ginger too. I usually have it with Japan rice bowl, beef/teriyaki chicken.

Which kind do you like, they come in a fine flat thin slice or slice like "som tham"

I absolutely love pickled ginger and am happy to eat it straight from the packet, but would like to use it in a recipe. I have only ever eaten it with sushi or with an Isaan dish of sour fried chicken, eaten with ginger and chillis. Does anyone have any good suggestions? Thai or otherwise? I live in Thailand so Thai is preferable so that I can get the ingredients easily.

Thanks!

I don't have a recipe for you.

I love the pickled ginger too. I usually have it with Japan rice bowl, beef/teriyaki chicken.

Which kind do you like, they come in a fine flat thin slice or slice like "som tham"

The flat ones....just remembered that Thais eat it with duck and rice dishes too so am going to try and duck breast stir fry with it on the side - I'll let you know how it turns out!

Khing Dong (Pickled Ginger) ขิงดอง

350 g. young ginger

1 cup white vinegar

1 cup white sugar

1 cup water

1 tablespoon salt

Peel, wash and slice the ginger and steep in salted water for approximately one hour.(1 cup of water and 2/3 tablespoon of salt)

Drain ginger, rinse it and squeeze out excess water. Place ginger in heat proof container.

Combine remaining ingredients and bring to the boil . When the sugar has dissolved, strain over the ginger. Leave for at least one week before use.