Prep 96 hrs
Cook 0 mins
I love pickled ginger and this really does taste (and look) like the ginger that you get in the sushi restaurant. I adapted a recipe from a Fish and 'Shellfish cookbook.
- 1⁄2 lb gingerroot
- 1 tablespoon coarse salt
- 1 1⁄4 cups rice wine vinegar
- 3 tablespoons water
- 1⁄4 cup sugar
- 1 -2 drop red food coloring (optional)
- Peel the ginger and slice it as thin as humanly possible.
- Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
- Place ginger in a mixing bowl and refrigerate for several hours.
- After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
- Put ginger in a clean jar.
- Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
- Stir until the sugar is dissolved.
- Pour over ginger and allow to cool slightly.
- Seal the jar and allow to"cure" in the refrigerator for at least 3 days.
- (This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").
I should have rated this ages ago. This is the recipe I use all the time for my sushi making. Carrots work great in this brine also, slice thin and marinate for a day or so and they are great in sushi too. Great when your out of ginger but want that pungent flavor.
We made this ahead of time to use with our first sushi making experience. It was so good to cleanse our palates before trying another type of sushi!
I was having a diffuicult time finding pickled ginger in my grocery stores... funny, they used to carry it... but I found this recipe and it worked beautifully! Thanks!