How to Pickle Ginger

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How to Pickle Ginger

Sushi fans prize pickled ginger almost as much as they do the perfect fish it accompanies. The pickled ginger, or gari, is a variety of tsukemono, or Japanese pickle. It is meant to be eaten between bites as a palate refresher, but it is delicious on its own or with a glass of sake. It can also be used to flavor salad dressings or be eaten along with rice as a pickle. There are many recipes for pickled ginger, so try this one and adjust it until you are happy with the results.

Things You'll Need

• 2 lb. fresh young ginger (shin shoga) 1 tbsp. kosher salt 3 cups rice vinegar 2 cups white sugar 1/2 tbsp. whole peppercorns 6 whole cloves Small Thai bird chile (optional) Small garlic clove, crushed (optional)

 

Instructions

1. • 1

     Peel your ginger. Using a mandolin or box grater, or a knife if you're very precise, slice your ginger as thinly as possible. You can also use a vegetable peeler to do this.

   • 2

     Combine ginger with salt and cover with ice water. Allow to soak for 1 hour, then drain thoroughly. A salad spinner works very well for this.

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   • 3

     Combine vinegar, sugar, peppercorns, cloves and chile in a medium saucepan. Bring to a boil and allow to simmer for 5 minutes. Strain and pour over sliced ginger.

   • 4

     

     Place ginger and liquid in nonreactive containers, either ceramic or plastic. Refrig

 

 

Tips & Warnings

• If you use young ginger in this recipe, it will turn pink naturally. If you can only find older ginger, add a sliced beet to the brine before simmering, or leave it pale beige. This is perfectly acceptable.

• Make sure your ginger is completely peeled. Slice your ginger as uniformly as possible. Do not use a metal container of any kind for this pickle.

Read more: http://www.ehow.com/how_4597265_pickle-ginger.html#ixzz2wPPfPouv

 

Directions

1. Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
2. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
3. Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.