Pickled Ginger, Green Tea & Chilli Sour Salt
2 tablespoons pickled ginger slices
125 millilitre (4 ounce) rice wine vinegar
75 gram (3 ounce) Sea Salt Big Pack
1½ teaspoon green tea leaves or matcha green tea powder
½ teaspoon Chilli Flakes
- 1 Pre-heat oven to 140°C, 275°F, Gas Mark 1.
- 2 Pat dry ginger slices with paper towels. Place ginger onto a baking sheet lined with non-stick baking parchment and bake for 20-30 minutes, or until ginger is dried. Allow to cool slightly then coarsely chop.
- 3 Heat vinegar in medium non-stick pan over a medium heat for 10-15 minutes, or until reduced to 1 tbs. Add the Sea Salt, cook and stir for 5 minutes, or until Sea Salt is dried. Transfer to a baking sheet and spread the Salt thinly. Allow to cool, then break Salt up if it has clumped together.
- 4 Mix Sea Salt, chopped ginger, green tea and Crushed Chillies in small bowl until well blended. Store in tightly covered jar in cool, dry place. If needed, break up any clumps before using.