Author: Rebecca Lindamood, adapted with thanks from Setsuko Yoshizuka
Recipe type: Condiment, Side Dish
Snappy, spicy, sweet and sour, pickled ginger is not just for sushi. Serve with rice bowls or as a palate cleanser with seafood dishes. You'll be thrilled at how easy it is to make this classic Japanese condiment.
1½ pounds young, fresh ginger (*see notes)
2½ teaspoons sea salt or kosher salt
3 cups unseasoned rice vinegar
2 cups granulated sugar (**see notes)
Wash the ginger and use the edge of a spoon to gently scrape away the skin.
Slice the ginger as thinly as you possibly can across the knob (not lengthwise!)
Toss ginger slices with salt in a colander and leave over a bowl or the sink for one hour, tossing again occasionally.
Lay the ginger slices out on a clean tea towel or paper towels to blot some of the excess moisture from them before putting them in a heat-proof jar or container that has a tight fitting lid.
Bring the rice vinegar and sugar to a boil and pour immediately over the ginger.
Put the lid on tightly and allow to cool completely at room temperature.
Refrigerate for at least one week before serving.
Stores indefinitely in the refrigerator.
*You can test the age of the ginger in your store several ways. In young ginger, the skin should look smooth and tight. It should feel heavy for its size when lifted. If you scrape your thumbnail over the skin gently, it should peel away with little effort. You can pickled older ginger, but it may be a little chewier.
**Use granulated white sugar for the best looking pickled ginger. You can use raw sugar, but the pink colour will not be as pronounced and it may add a slight caramel flavour.
Recipe by Foodie With Family at http://www.foodiewithfamily.com/pickled-ginger-gari/