{"id":4657,"date":"2022-09-02T19:05:00","date_gmt":"2022-09-02T18:05:00","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=4657"},"modified":"2026-08-29T20:56:52","modified_gmt":"2026-08-29T19:56:52","slug":"syltet-ingefaer","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2022\/09\/02\/syltet-ingefaer\/","title":{"rendered":"Syltet ingef\u00e6r"},"content":{"rendered":"\n<img decoding=\"async\" class=\"alignright\" src=\"https:\/\/bleeker-pedersen.dk\/blog\/wp-content\/uploads\/syltet-ingefaer.jpg\" width=\"300\" alt=\"Syltet ingef\u00e6r\" \/><p class=\"wp-block-paragraph\">Syltet ingef\u00e6r er mest kendt til brug ved Sushi, men det er en rigtig sp\u00e6ndende frisk smag der kan bruges enten I eller som tilbeh\u00f8r til mange retter. Den er ogs\u00e5 nem at farve ved at tils\u00e6tte lidt eks. r\u00f8dbedde eller lignende.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Opskriften kan varieres ved tils\u00e6telse af smagsgivere i eddiken\/glasset.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\/Dann<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredienser<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>80g ingef\u00e6r<\/li><li>1\u00bd dl sukker<\/li><li>1\u00bd dl eddike<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Udstyr<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Mandolinjern<\/li><li>Glas med l\u00e5g (jeg bruger Weck)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fremgangm\u00e5de<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Skr\u00e6l ingef\u00e6ren<\/li><li>K\u00f8r ingef\u00e6ren til tynde skiver p\u00e5 mandolinjernet (jeg bruger 0,75 mm)<\/li><li>Kom ingef\u00e6ren op i glaset<\/li><li>Kom eddike og sukker op i en gryde<\/li><li>Varm gryden til det koger og sukkeret er opl\u00f8st<\/li><li>H\u00e6ld eddikeblandingen over ingef\u00e6ren til det d\u00e6kker<\/li><li>Ingef\u00e6ren &#8220;poppper op&#8221; til toppen af v\u00e6sken. Det er helt OK, det falder ned n\u00e5r det st\u00e5r lidt<\/li><li>Kom l\u00e5g p\u00e5<\/li><li>S\u00e6t i k\u00f8leskabet i et d\u00f8gns tid<\/li><li>Den syltede ingef\u00e6r er nu klar til at blive brugt<\/li><li>Velbekomme!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Syltet ingef\u00e6r er mest kendt til brug ved Sushi, men det er en rigtig sp\u00e6ndende frisk smag der kan bruges enten I eller som tilbeh\u00f8r til mange retter. Den er ogs\u00e5 nem at farve ved at tils\u00e6tte lidt eks. r\u00f8dbedde eller lignende. Opskriften kan varieres ved tils\u00e6telse af smagsgivere i eddiken\/glasset. \/Dann Ingredienser 80g ingef\u00e6r&#8230;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-4657","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/pij8s-1d7","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=4657"}],"version-history":[{"count":5,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4657\/revisions"}],"predecessor-version":[{"id":6820,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4657\/revisions\/6820"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=4657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=4657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=4657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}