100 grams | white wine vinegar |
100 grams | white wine |
100 grams | water |
100 grams | cane sugar |
3 grams | salt |
30 grams | ginger |
30 grams | galangal |
1 | lemongrass |
3 | lime leaves |
8 small | shallots |
Mix the white wine vinegar with the white wine, the water, the cane sugar and the salt. Then cut the ginger in thin slices and do the same with the galangal and the lemongrass. Add all three to the pan with the lime leaves. Bring this to a boil. Once it’s boiling turn of the heat and let it cool down out of the fridge. Meanwhile we can clean the shallots. Now cut them in thin even rings and then transfer them into a preserving jar. Once the sweet and sour has cooled down bring it to a boil once more. When it’s boiling you can pass the sweet and sour through a fine sieve into the preserving jar. Now close the lid, label the jar and let the sweet and sour cool down at room temperature. Once cold you can keep it in your fridge for many weeks.