I have been wanting to try making my own pickled ginger for quite some time but kept postponing it. I thought it was hard work but surprisingly after having done it…it was not that laborous as I thought :)) 2 jars of nicely pickled ginger for sushi or as a condiment for boiled eggs / century eggs and salad !!! And finally now I can tell my Piggies…Momsie did it!!! Yayyyay…. and they will get to eat with the black century eggs when they are back and I can’t wait to eat it myself :P
This beautifully homemade pickled ginger is a thumbs up alright. The sweetness and the rice vinegar taste was just perfect , so if you want to try making your own pickled ginger, do follow this recipe to the dot. Foolproof and deliciously good. Though the color is not dark pink like those served in the Japanese restaurant , it has a tinge of pinkness and the trick is the ginger must be the very young ones. I will try again making it after the 2 jars finishes , this time I will try getting the young ones :))). some recipes say to put a drop of red coloring but I avoided it. I prefer the natural color.... I
am a naturalist like stuff in their natural form...ooops :)))
mine are a bit thick though :P
Rub 2 tsp of salt on the slices of ginger and
leave it rest for 1 hour....wipe dry with paper towels
put in the ginger slices while it is still boiling.
Turn off the fire and let the vinegar sugar mixture infused
into the ginger...you can see the ginger turned slightly pink
at this stage...and when it has cooled down,
put into sterilized jars and keep in the fridge.
or as a condiment for sushi and salad
Mmmmmm....mouthwatering pickled ginger!
Japanese Pickled Ginger
2 lbs of fresh young ginger (shin shoga)
3 cups of japanese rice vinegar
2 cups sugar
2 tsps of salt
1. Wash the young ginger and rub off skin.
2. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour.
3. Dry the ginger slices with paper towels .
4. Mix rice vinegar and sugar in a pan and bring to a boil.
5. Add the ginger slices to the mixture of vinegar and sugar . Off the fire and let the vinegar and sugar infused into the ginger slices.
6. Cool them. Pickled ginger changes its color to light pink. Put them in sterilized jars/bottles. Cover the jars/containers and store in the fridge.
(*If you are using old ginger, it might not turn pink naturally.) *Makes about 2 jars **