February 15, 2018
Condiments, Vegetables, Asian,
Australian, 5 Ingredients Or Less, Canning/Preserving, No-Cook, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"This is the ginger that is usually used in sushi .
When I was on my sushi kick I used to use this all the time.
The ginger you buy is a pink color, because of the dye from a plant used to color it.
This recipe come out a soft yellow color, I suppose you could always use some beetroot to color it if you wanted a natural dye, but I found the soft yellow quite pretty! I have stored this in the refrigerator once it was opened and it lasted for about 2-3 weeks.
I found this recipe on the Australia ginger site. Makes 1 cup"
Peel the ginger skin using a spoon.
Slice the ginger very thinly using a vegetable peeler, sharp knife or mandolin & transfer the sliced ginger to a bowl and sprinkle with the salt.
Stir until all is well combined & set the ginger mix aside for 30 minutes to allow the salt to extract excess liquid.
Using your hands squeeze any excess liquid from the ginger and transfer the ginger to a sterilized heat proof preserving jar.
NOTE: A bottling/preserving jar is best for this recipe but I have used jam jars for this, and to prevent cracking place a large heavy metal dessert spoon in the jar when pouring in the boiling water, the metal takes up the excess heat and stops the jar from cracking.
Stir the rice wine vinegar, water and sugar in a small saucepan over medium heat until the sugar completely dissolves.
Then increase heat to high & bring to a boil.
Pour the vinegar mixture over ginger and set aside for 5 minutes to cool slightly.
Seal and place in the fridge for 24 hours for the flavors to develop before using.
NOTE: Pickled ginger can be eaten straight away but flavors will improve with time.
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