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)
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.
* 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.
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.