This carrot and chili pickle looks a little bit like molten lava. And admittedly, it also tastes like it. If you like spicy condiments however, you should definitely give this recipe a try.
I don’t use ginger that often, so I found myself throwing away half-used ginger roots far too often. Turning this ginger into pickled ginger and storing it in the fridge has proved to be way more effective.
You can simply use pickled ginger instead of fresh ginger. But it can also be a tasty accompaniment to many dishes. In either case it will add spice and warmth to your dishes.