Pickled Ginger Recipe

Peel the ginger root.  Cut the ginger into medium-sized pieces and salt it. Leave the ginger in a bowl for 30 min. Put the ginger into a jar.

Mix rice vinegar and sugar in a pan and bring to a boil.  Pour the hot mixture of vinegar and sugar on the ginger.  Cool, then cover with a lid and place in the refrigerator.  In a week, the ginger change its color to light pink.  Slice thinly to serve.

The pickled ginger lasts about a month in the fridge.

Note: Pickled ginger is served with sushi. T ry to eat pieces of pickled ginger between different kinds of sushi.  It helps to clean your mouth and enhance the flavors.

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.