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!
Great recipe! Good title too, I wouldn't have seen it if I wasn't searching for sushi
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.
I can't believe this hasn't been rated yet. This has tons of flavor, a nice kick, and is so easy to make. I did this a bit differently but I believe the end results are the same. When I went to buy some pickled ginger in the store, they were out so I bought a 3 ounce jar of plain sliced ginger instead - packed in water and salt. I figured I could do something with it to make it taste more pickled, and that's when I found this recipe. I drained the jar and sliced any pieces that were too thick, and then proceeded with the recipe as written from step 5 onward. I quartered the recipe, but I think using 1/3 of the brine recipe would've been better. I have to disagree on one thing though - I like this BETTER than pickled ginger I've eaten in a restaurant or bought premade. I will definitely make this again. Thank you!