Ginger – anise syrup
    30 g fresh ginger
    3 star anise
    3 dl. water
    100 g sugar
    ½ dl. apple cider
    Put water, sugar, vinegar and star anise in a pot and bring to a boil. Peel the ginger and grate it on a grater. Put the grated ginger into the pot and let it all cook for approx. 15-20 min. so its cooked until that it begins to thicken and make syrup consistency. Put syrup in a jar/bowl and let it cool. Store the syrup at room temperature because if you put it in the fridge, it will get to cold  and crystallize. Use the syrup on top of yogurt, toast or in tea or dressings.

    Pickled ginger
    100 g fresh ginger
    2 dl. apple vinegar
    2 dl. sugar
    5 whole black peppercorns
    Pinch of salt
    Put vinegar, sugar, peppercorns and salt in a saucepan, bring to a boil. Peel the ginger and cut it into very thin slices, either with a mandolin or a very sharp knife. Put ginger into a bowl and pour over the hot vinegar brine. Let ginger rest a couple of hours, or a 1-2 days before eating. Eat the pickled ginger for raw fish, salads and baked vegetables, roasted meats and poultry. Make  a large portion of the pickled ginger as it can be kept for 4-5 months in the fridge and it ‘s always good to have standing in reserve.