Japanese Pickled Ginger2015-02-22
- Yield : ½ litre
- Prep Time : 15m
- Cook Time : 60m
- Ready In : 0m
Pickled Ginger slices are used as a palate cleanser in Japanese cuisine, particularly with sushi and the ginger is also good for digestion. If very young ginger is used the ginger will turn a little pink, which is desired but older ginger works fine if younger is not available.
- 500g fresh ginger root
- 375ml rice vinegar
- 200g sugar
- 1 tsp salt
Wash the ginger and scrape off the skin with a teaspoon. Slice the ginger very finely and place the slices into a bowl. Add the salt, mix in well and leave for 1 hour.
Dry the ginger slices with kitchen paper and put them into a sterilised jar.
Put the rice vinegar and sugar in a pan and bring to the boil. Remove from the heat and pour the hot mixture over the ginger and allow to cool.
Cover the jar and store in the fridge for 1 week to develop.