An essential side to almost every sushi meal is pickled ginger. Many people look forward to sushi simply to order this great treat. Fortunately a full sushi meal is not necessary to get a taste of pickled ginger as this food can easily be made at home and will taste better than any jarred versions found on many supermarket shelves. The best kind used for pickling is fresh, young ginger, also known as Shin Shoga. This type is very flavorful and tender and can be found in some larger markets or in any Asian grocery. Fresh ginger is a requirement as dried or crystallized ginger cannot be used for pickling.
If you want to know how to make pickled ginger at home the recipe is as follows:
• First, peel the fresh ginger. This is very similar to how potatoes are washed and peeled before using. Use approximately two pieces of ginger, measuring two inches each.
• Julienne the ginger. This is essentially cutting the ginger into narrow strips and placing them in a small bowl.
• Sprinkle about half a teaspoon of salt over the ginger and gently mix using a spoon or your fingers.
• Allow this mixture to stand for approximately one hour. Using a paper towel, gently pat the ginger to absorb any excess water.
• Combine one cup of rice wine vinegar and a quarter cup of sugar. Bring this mixture to a boil over medium heat. For a sweeter pickled ginger, add up to another quarter cup of sugar.
• Remove the vinegar and sugar mixture from the heat and stir in the sliced ginger pieces.
• Allow to cool completely. The ginger should change color slightly and appear pinker.
That’s all there is to it! Enjoy with almost any meal or as a simple snack on its own. This pickled ginger will keep for several days in the refrigerator, but it may not last very long because it is so tasty! Same goes for candied ginger.
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