Saturday, January 02, 2010

Pickled Krachai

Another source of the Wild Ginger, Krachai, if you can't get it fresh (and we seem to be able to get this all year now), is to buy it sliced and "pickled" with salt and citric acid (with sodium benzoate and sodium metabisulphite as preservatives). It's obviously not as good as fresh, but will do in a pinch. You can buy this in only a few Asian supermarkets, normally ones which have lots of products from Thailand.

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