Pickled Ginger
This is a great palate cleanser to enjoy every bit especially when sampling different types of sushi or sashimi...
Ingredients
- 8 ounces (1/2 lb.) ginger, peeled Footnote
- 2 large radishes, washed and ends cut off
- 1 tsp. ground Himalayan sea salt
- 1 cup unseasoned rice vinegar
- 1/3 cup granulated sugar
Directions
- Using a mandolin, carefully slice the ginger and the radishes as thin as possible .
- Place radish slices in the jars and set aside.
- Transfer the sliced ginger to a pot of boiling water and process for 7 to 8 minutes.
- Remove from the heat and drain the ginger slices well before sprinkling with salt; let them sit for 30 minutes in the colander.
- Transfer them to a cutting board and dry the slices with paper towels before adding them to the jars with radishes; set aside.
- In a small pot over medium heat, combine rice vinegar with granulated sugar; stir until the sugar is dissolved.
- Increase the heat to medium-high and bring the vinegar mixture to a boil. Immediately pour it over the ginger slices in the prepared jars.
- Let the jars cool, stirring occasionally without disturbing the radishes at the bottom.
- Close the lids and transfer to the fridge.
- About 8 to 12 hours later, remove the discolored radish slices from the jars and discard them.
- Transfer the jars back to the refrigerator until ready to serve. It keeps for up to 2 months.
Notes
Footnote: If you come across young ginger with little pink ends, that's definitely the one to buy although in this video I use mature ginger.