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.
- 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)
Directions See How It's Made
- 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").