Clearspring - Organic Sushi Ginger Pickle, 50g

Quick Description

Are you a fan of vegan sushi? Well, then you simply must stock up on Clearspring Organic Sushi Ginger Pickle, for an authentic palate cleanser.

Key Information

• Source of Probiotics
• Unsweetened
• Natural Colouring
• Low Fat
• Palm Oil Free
• Certified Organic & Non-GMO

Product Overview

Clearspring brings you this Organic Sushi Ginger Pickle, full of fiery flavour that’s perfect for resetting the palate. Traditionally, pickled ginger is eaten between servings to cleanse the mouth so you can enjoy each dish anew. Unlike most ginger pickles found in sushi bars, Clearspring Organic Sushi Ginger Pickle contains no added sugar or artificial colours.

This certified organic Ginger Pickle, while perfect for sushi, is also great in a variety of dishes. Why not cut it into thin slivers and throw it into a salad or stir-fry? Or serve it alongside a vegan katsu curry as a zesty refresher.

Once opened, keep in the fridge.

Ingredients

Ginger root* (48%), water, rice vinegar* (water, rice*), sea salt, pickled shiso (perilla) leaves* (shiso leaves [3%] *, umeboshi plum juice*, sea salt). 

*Certified Organic Ingredients.

Frequently Asked Questions

Can I use Clearspring Organic Sushi Ginger Pickle in sweet dishes/recipes?

Yes, you can. We love Clearspring Organic Sushi Ginger Pickle in vegan chocolate & ginger cookies. They taste kind of Christmassy but they are delicious and suitable to eat all year round. This recipe is also gluten-free.

You will need 75g of Vego’s Organic Fine Hazelnut Chocolate Melts; 50g of Clearspring Organic Sushi Ginger Pickle; 170g of Mergulo’s Original Cashew Nut-But*er; 220g of Biona’s Organic Coconut Palm Sugar; 75g of Biona’s Organic Dark Agave Syrup; 3 tbsp of chickpea water; 225g of Biona’s Organic Coconut Flour; 50g of cornflour; 1 tsp of Freee Gluten-Free Baking Powder; ½ tsp of salt; 2 tsp of cinnamon.

To start, preheat the oven to 200˚C. Line a baking tray with greaseproof paper. Break the chocolate melts into roughly 4 pieces each, and thinly slice the Clearspring Organic Sushi Ginger Pickle.

Whip the cashew butter, coconut sugar, agave nectar and chickpea water until smooth. Sieve in the coconut flour and cornflour (in 4 increments) and continue to whip. Add in baking soda and cinnamon and keep whipping until homogenous. Stir in the chocolate and ginger pieces.

Next, use 2 tablespoons to place golf ball-sized balls of dough 2 inches apart on the baking tray. Bake the cookies for 6 minutes. After 6 minutes take them out and move them around, then put them back in for another 6 minutes.

Once cooked, keep on the baking tray for 5 minutes before transferring to a cooling rack and allowing to fully cool (they will cook slightly more in this time, and will end up the perfect texture). Store in an airtight container at room temperature.