I love pickled ginger. Unfortunately, the one available in stores very often contains preservatives. I decided that I would start doing my homemade ginger for sushi. I’ve tried a few recipes and so far this one suits me best. After a few small changes it’s perfect. The hardest thing is to cut the ginger into very thin slices. I recommend using a vegetable peeler. You must remember to cut the ginger along the fibers. The author of the original recipe uses a young ginger, which becomes slightly pink during marinating. I didn’t have young ginger, so I used the usual one from the store. The original recipe can be found here https://www.justonecookbook.com/. This is a wonderful site with great recipes.
-150 g of ginger (the original recipe used young ginger, but I did not have one)
– about 1/3 teaspoon of salt
-80 ml of rice vinegar
-50 ml of water
-4 tablespoons of sugar (I used brown)
-1/2 teaspoons of salt
1.Remove the ginger peel using a teaspoon.
2.Cut the ginger slightly along the fibers. Use a vegetable peeler. Sprinkle ginger strips with salt (1/3 teaspoon), set aside for 10 minutes.
3.Prepare sweet vinegar – mix vinegar, water, sugar and salt in a small saucepan. Bring to boil and cook for about 3 minutes. Set aside.
4.After salting, cook ginger in boiling water for about 5 minutes, then drain thoroughly. Put the ginger in a clean jar and pour over the sweet vinegar. Keep ginger in the fridge. Apparently, it can stay like that for a year, but mine never lasts for a few months, so I can’t confirm it.