gingerkitten D's Note:
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.
My Private Note
Units: US | Metric
- 1Peel the ginger and slice it as thin as humanly possible.
- 2Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
- 3Place ginger in a mixing bowl and refrigerate for several hours.
- 4After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
- 5Put ginger in a clean jar.
- 6Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
- 7Stir until the sugar is dissolved.
- 8Pour over ginger and allow to cool slightly.
- 9Seal 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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Nutritional Facts for Pickled Ginger for Sushi
Serving Size: 1 (17 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 18.7
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 350.3 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 0.2 g
- Sugars 2.6 g
- Protein 0.2 g
The following items or measurements are not included:
rice wine vinegar