*Pickled Ginger
When eating sushi, we love the addition of a spicy ginger slice over top every bite. It definitely adds a nice kick when enjoying the simplicity of what sushi has to offer. I am not a fan of the pink jarred ginger found in stoes (filled with aspartame and other ingredients that may not be needed). I love pickling my own ginger and it definitely goes a long way!
Yield: 1 jar
You will need:
-1 cup of ginger (this is measured according to how much you obtain after squeezing them from the salt water)
-1/2 cup rice wine vinegar
-1/4 cup cane sugar
-1/2 teaspoon sea salt
-1 glass canning jar
Directions:
1. Peel the ginger using a spoon (you will need more than a cup at first because you will be draining any water content out of the ginger and the amount will decrease once squeezed)
2. Using a mandolin or food processor with a 1 inch or 2 inch blade, slice the ginger
3. Place the ginger in a bowl with the salt and set aside to allow water content to be released
4. Sterilize the glass jar and lid by boiling it in a pot filled with water
5. After about 20-30 minutes, squeeze the ginger to remove the water. Measure this amount to ensure you have 1 cup of ginger and place into your jar (keeping at least 1 inch below rim of jar)
6. To make the brine, add the sugar, vingear and water to a pot and bring it to a boil, stirring throughout
7. Pour the brine over the ginger, sealing the lid on tightly and allowing to cool at room temperature
8. Store the ginger in the fridge or in a cold room
You will need:
-1 cup of ginger (this is measured according to how much you obtain after squeezing them from the salt water)
-1/2 cup rice wine vinegar
-1/4 cup cane sugar
-1/2 teaspoon sea salt
-1 glass canning jar
Directions:
1. Peel the ginger using a spoon (you will need more than a cup at first because you will be draining any water content out of the ginger and the amount will decrease once squeezed)
2. Using a mandolin or food processor with a 1 inch or 2 inch blade, slice the ginger
3. Place the ginger in a bowl with the salt and set aside to allow water content to be released
4. Sterilize the glass jar and lid by boiling it in a pot filled with water
5. After about 20-30 minutes, squeeze the ginger to remove the water. Measure this amount to ensure you have 1 cup of ginger and place into your jar (keeping at least 1 inch below rim of jar)
6. To make the brine, add the sugar, vingear and water to a pot and bring it to a boil, stirring throughout
7. Pour the brine over the ginger, sealing the lid on tightly and allowing to cool at room temperature
8. Store the ginger in the fridge or in a cold room
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