Pickled Ginger for Sushi

READY IN: 96hrs
Recipe by gingerkitten D

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.

Top Review by ksilvan

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.

Ingredients Nutrition

Directions

  1. Peel the ginger and slice it as thin as humanly possible.
  2. Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
  3. Place ginger in a mixing bowl and refrigerate for several hours.
  4. After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
  5. Put ginger in a clean jar.
  6. Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
  7. Stir until the sugar is dissolved.
  8. Pour over ginger and allow to cool slightly.
  9. Seal the jar and allow to"cure" in the refrigerator for at least 3 days.
  10. (This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").

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