Pickled Ginger Root Recipe
I have been trying to find a recipe for making pickled ginger root as I am not able to purchase it in any grocery store in my area. If you can help I would appreciate it very much. Thank you! – D Carter (3/8/02)
PICKLED GINGER I
PICKLED GINGER II
8 ounces (250 g) ginger root
3 fluid ounces (90 ml) rice vinegar
2 tablespoons mirin *
2 tablespoons sake **
5 teaspoons sugar
* Mirin is a very sweet rice wine used only for cooking. You can substitute a teaspoon of sugar for a Tablespoon of mirin, or an equal amount of sake.
** sake is a rice wine that often accompanies sushi. Dry sherry is a potential but inferior substitute.
Scrub the ginger under running water as you would a potato for baking. Blanch in boiling water for one minute and drain. Combine mirin, sake, and sugar in a small pan. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and let cool.
Place the ginger into a sterilized jar and pour the cooled vinegar over the ginger. Cover and keep 3 to 4 days before using. Will keep refrigerated for up to one month.
The pale pink color develops as it ages, however, you might want to add a small amount of red food coloring.
THANK YOU, THANK YOU, YOU DON’T KNOW HOW I APPRECIATE YOUR HELP. I HAVE SEARCHED ALL OVER THE AREA I LIVE IN FOR PICKLED GINGER AND COULD NOT FIND ANY. I TRULY APPRECIATE YOUR HELP.