Click here to Login
Young ginger is preferred for pickling, as it has a thin skin, which is incredibly easy to peel, and the flesh is tender and easy to thinly slice.
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Pickled ginger is usually found at sushi restaurants. The pink color comes from the pink tips of fresh young ginger. Young ginger is preferred for pickling, as it has a thin skin, which is incredibly easy to peel, and the flesh is tender and easy to thinly slice. It is a very simple recipe that can be made easil at home. Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar. Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week.