Pickled Ginger for Sushi
- Ready In:
- 96hrs
- Ingredients:
- 6
- Serves:
-
20
ingredients
- 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
- 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").
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Reviews
-
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!
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RECIPE SUBMITTED BY
gingerkitten D
United States