Pickled ginger is the infamous accompaniment that you get alongside wasabi at your local sushi joint. However, oftentimes you will get something has a terrible texture and artificial tasting flavor. Make it at home is absolutely the best way to go for the healthiest and richest product in flavor. This recipe only includes 4 ingredients, making it easy enough for even a novice chef to accomplish.
Ingredients
Alongside fresh ginger, what gives this pickled dish its kick is rice wine vinegar. Most quick-pickle recipes will call for a vinegar of some sort, so it is only logical that this recipe uses an Asian vinegar such as rice vinegar.
Instructions
- Begin by cutting 8 ounces of ginger into pieces or slices, whatever you prefer for eating.
- Then, cover the ginger with 1 1/2 teaspoons of salt and stir so every piece is coated well. Let the ginger to sit for 30 minutes to get the fermentation process started, and then transfer to a clean jar.
- In a saucepan, combine 1 cup of rice vinegar and 1/3 cup of white sugar on medium heat until the sugar has dissolved.
- Bring the mixture to a boil, and then pour into the jar over the ginger pieces.
- Once the mixture has cooled, put the lid on and store in the fridge for a least a week.
- Enjoy!
