Kibkom North Cyprus Forum

Does anyone know where I can get a jar of preserved ginger please. Have tried Tempo, Lemar, Starling, and Ileli.

It is very easy to make yourself, peel as much fresh ginger as you want with a sharp knife slice into rings or strips, put a cup and a half of sugar into a small pan with a cup of water put in the ginger and simmer till the ginger looks transparent and the sugar is thickening into a syrup. Put into a clean jar while hot and seal, turn the jar upside down till the ginger is cold.
It will last on the shelf for a very long time unopened, when opened keep in the fridge.

They sell it in Alpha Mega but it is expensive €5-6 I am intrigued by Karmels' recipe & might give it a go would certainly work out a lot cheaper!

Wow that does sound easy will have to give that a try.

I use the recipe posted by Kernels as a first step to making ginger marmalade... It's very easy... If you continue reducing beyond the thick stage you can also achieve crystallized ginger.... Nice as a Christmas gift for those who appreciate handmade home produce.

If I am no mistaken, i have seen Gari, the japanese version with (rice) vinegar, in supreme supermerket, catalköy.

unfortunately the ginger here is of low quality.. and it needs more time to cook it and therefore has less taste.
add to anything with sugar always a little salt. just a bit.
and to anything with salt always a little sugar.

i do not like the Gari version a lot, but i also add always a bit acid. just a bit.
if you do... note, the ginger will take the colour of the vinegar.. so you might use apple vinegar instead.. or lemon.

so, if you buy a 500 grams of ginger, you can make 3-5 different types of preserved ginger in one go

kibsolar1999 wrote: add to anything with sugar always a little salt. just a bit.
and to anything with salt always a little sugar.

Remind me never to drink tea or eat chips at your house!

groucho, there are exceptions.. always...

Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into.... sugar.

anf if you drink your tea with eg, milk, you add acid and fat ( also a flavor enhancer) .

Thank you all, I needed some already done for a recipe I found. I have bought the chinese type, hope it works ok, but will also try preserving it myself for another time