![\"\"](\"https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/03\/how-to-make-pickled-ginger-15.jpg?resize=892%2C446&ssl=1\")
<\/p>\nSalut mes P'tits Croissants !<\/p>\n
Ce gingembre marin\u00e9 doit \u00eatre l'un de mes pr\u00e9f\u00e9r\u00e9s \u00e0 ce jour. Parfait avec du poisson cru ou des sushis, il apporte \u00e9galement beaucoup de saveurs dans un saut\u00e9.<\/p>\n
J'utilise le safran pour aromatiser mais aussi pour teindre le gingembre et lui donner cette belle couleur.<\/p>\n
Ok, allons cuisiner, d'accord\u00a0!<\/p>\n
<\/p>\n
Donne 1\/2 litre<\/p>\n
Gingembre marin\u00e9: -Dans une petite casserole, mettre tous les ingr\u00e9dients sauf le gingembre. Salut mes P’tits Croissants! This pickled ginger has to be one of my favourite to date. Perfect with raw fish or sushi, it also bing a lot of flavours into a stir fry. I use saffron for flavouring but also to dye the ginger and giving it that beautiful colour. Ok, let’s get cooking, shall […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","_jetpack_memberships_contains_paid_content":false,"wds_primary_category":0,"ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"off","ocean_gallery_id":[],"footnotes":""},"categories":[108],"tags":[],"class_list":["post-2363","post","type-post","status-publish","format-standard","hentry","category-recipe-blog","entry","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"yoast_head":"\n
\n<\/strong>1 gros morceau de gingembre (pel\u00e9 et coup\u00e9 en fines tranches de papier)
\n1\/4 tasse (60 ml) de vinaigre de riz
\n1\/4 tasse (50 gr) de sucre
\n1 piment Anaheim (coup\u00e9 en 4-5 morceaux)
\n1 pinc\u00e9e de Safran
\n2 cuill\u00e8res \u00e0 soupe de Mirin<\/p>\n
\n- Faire chauffer et fouetter de temps en temps jusqu'\u00e0 ce que le liquide fr\u00e9misse.
\n-Laisser infuser 15 min.
\n-Placez les fines tranches de papier de gingembre dans un r\u00e9cipient r\u00e9sistant \u00e0 la chaleur et versez le liquide chaud par-dessus.
\n-Laissez-le refroidir, \u00e9tiquetez-le et placez-le au r\u00e9frig\u00e9rateur scell\u00e9 jusqu'\u00e0 ce que vous soyez pr\u00eat \u00e0 le grignoter.
\n-Bon app\u00e9tit!<\/p>","protected":false},"excerpt":{"rendered":"