Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and helps enhance the flavors and clear your taste buds. It's also great with Century Eggs, a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I prefer to make my own and share with family and friends.
Ingredients
- young ginger root: 8 ounces (peeled, fresh)
- sea salt: 1.5 tsp
- rice vinegar: 1 cup
- white sugar: 0.33333 cup
Metric Conversion
Stages of cooking
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Cut ginger into chunks. Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
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Stir together rice vinegar and sugar in a saucepan until sugar has dissolved. Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
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Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
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Cut pieces of ginger into paper-thin slices for serving.
