Pickled ginger is an excellent addition to virtually any dish (like sushi, sashimi, stir fry, crisp vegetables) or simply just to cleanse your palate before, during, or after a meal. When choosing ginger to pickle, use the youngest ginger you can find. Young ginger is more mild, tender, and juicy. Mature ginger on the other hand is more tough, spicy, and dry. You can pickle any ginger, but the flavor and toughness might just be a little different. To make your pickled ginger pink add a radish, a bit of beet juice, or artificial red dye.
Pickled Ginger Ingredients:
- 8 oz young ginger root
- 2 tsp kosher salt
Ingredients For Pickling Brine
- 1 cup rice vinegar
- ½-¾ cup sugar
- 1 tsp kosher salt
- Wash the ginger and carefully use the edge of a spoon to peel it.
- Use a very sharp knife, vegetable peeler, or mandolin to slice the ginger as thin as you possibly can.
- Combine salt and ginger and let it sit for 5 minutes.
- In boiling water blanch the ginger for 1-3 ½ minutes depending on the age of your ginger (longer for more mature ginger to decrease the spiciness).
- Strain water from ginger and let it sit and dry for a few minutes. Squeeze excess water from ginger and let it sit a few more minutes to dry further.
- Meanwhile, prepare your brine. To do this add rice vinegar, sugar, and kosher salt to a small saucepan and bring to a boil. Completely dissolving the sugar. Let the brine cool slightly so as to not crack the containers when you pour it.
- Pack ginger in airtight containers.
- Pour brine over the ginger, close the lid, and let cool completely.
- Let ginger pickle in the fridge for at least 24-48 hours before eating. Store in the refrigerator for up to 6 months.