When you think of pickled ginger, what comes to mind isSweet and sour, spicy, crisp, neon pink bits come to mind. The pickled condiment from this root vegetable is an essential part of a typical sushi dinner, along with fresh fish, wasabi, and soy sauce.

How to pickle ginger for sushi

If you want to make sushi at homeor just make the seasoning and keep it in the house for later, you can make jars of pickled ginger slices that will keep for up to 6 months. The good thing about making this pickled seasoning at home is that you don't add any chemical preservatives that most commercial companies use to make this dish, and the ginger you make yourself is natural. So homemade ginger won't be pink because no dye is added. It will be light yellow because that's the natural color of fresh "white root". The recipe for pickled sushi ginger is actually very simple: it contains only 4 ingredients and can be made in half an hour. Your pickled batches will last longer if you seal the jars with special lids and store them in a cool, dark place. Find out the recipe for how to pickle sushi ginger.

Recipe for pickled ginger for sushi

Ingredients:

• 500 grams of fresh, fresh ginger,
• 2 ½ tsp. table salt,
• 3 tbsp. rice vinegar (or wine vinegar),
• 2 tbsp. of granulated sugar.

Cooking instructions:

Wash ginger and, using the edge of a tablespoon, gently scrape the skin.

Cut it as thinly as possible across the fibers (the ideal thickness should be like a piece of paper).

Mix the white root slices with salt and leave in a bowl for one hour, stirring occasionally.

Place the slices on a clean towel or paper towel to remove some of the excess moisture before transferring them to a sterilized jar or container that has a tightly fitting lid.

Mix the rice vinegar and sugar in a saucepan and bring to a boil. Pour a hot mixture of vinegar and sugar on the slices of root.

Place the lid on the jar and let the white root slices cool completely at room temperature.

Marinated ginger will change its color to a pale pink (if you used an old fruit, this will not happen).

Roll the jar and leave to marinate in the refrigerator or in another cool place.

Must pass at least one week before serving marinated seasoning on the table.

Tips for cooking and eating marinated seasoning

• If you want your pickledthe root crop had a pink hue, as served in sushi restaurants, add the beet juice to its salting liquid. Add slowly so that you can stop in time when you get the right shade.
• You can replace the sugar in the recipeother sweeteners. For example, honey is a good natural sweetener. Use a little less honey, because it is more sweet than granulated sugar.
• You can check the age of the root crop formarinovki in your store in several ways. In young roots, the skin should look smooth and stiff. Also, it should seem heavier than its size when lifting. In addition, when peeling, it should peel off when applying the minimum effort.
• You can pickle and old ginger on the above recipe, but it will be harder to chew.
• Slice the "white root" as thinly as possible. A very sharp knife and a dose of patience are your best bet.

• Cut the ginger across instead of cutting along the length. Such pieces are easier to chew.
• Try adding a pickled root vegetable to theroast, vinaigrettes, fruit and green salads. Use it in marinades for roasted meat and fish or as one of the layers for the filling in sandwiches with prawns and greens.
• Now you know how to pickle ginger for sushi on your own. Successful experiments!

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