Pickled Ginger for Sushi

Recipe by gingerkitten D
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 96hrs
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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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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