Pickled ginger
Ingredients
Ingredients to make the preserved ginger
- 5.3 oz (150 g) young, fresh ginger young ginger has purple tips and is sold in Asia in early summer
- 1/2 tsp kosher or sea salt
- 1 pint (0.5 liter) water
- 5.3 oz (150 g) sweet vinegar (see below)
Ingredients for the sweet vinegar
- 3.5 oz (100 g) rice vinegar
- 4 tbsp granular sugar
- 1/2 tsp kosher or sea salt
Instructions
Instruction to make the pickled ginger
- Clean the young ginger by hand, spoon or scrape it with the back of a knife. Take all untidy and brown bits away
- Sterilize a jar using either boiling water and let stand or by placing it for 20 plus minutes in a pre-heated 150 C oven. Then let cool and do not touch
- Slice the young ginger using a peeler or cheese cutter
- Then place the ginger slices in boiling water for 1-3 minutes: less spicy 3 minutes, more spicy 1 minute. Immediately strain, squeeze with clean hands to press out water and spread out on a paper towel
- Place the ginger slices in the sterilized jar and at the warm sweet vinegar (see below). Place in the refrigerator. Color will slightly change over time. The best taste is achieved after several weeks.
- Store the gari for a year or more in the sweet vinegar
Instruction to make the sweet vinegar
- In a clean pan add the rice vinegar, the sugar and the salt
- Bring to the boil and then let cool slightly (do not boil prolonged as you would lose the active ingredients in the vinegar)
- Use
Notes
Method: no heat treatment and quick boil
Food allergy & intolerance information: none