Herbal Crafting. Fiber Arts.
Global and Historical Cooking. Whatever I'm reasearching.
When I did the Japan class for Cooking Around the World over the weekend, I brought some of my home-made pickled ginger. I had a request for the recipe. Pickled ginger (also called Gari) is sometimes colored pink using beet juice or synthetic chemicals. I prefer the more natural looking product you get using the instructions below.
9 oz. fresh ginger
1 tbsp. salt
3/4 c. rice vinegar
1 tbsp. water
1/2 c. sugar
Peel the ginger. Use a mandolin to cut each "finger" of ginger into thin slices,. Salt the slices and let them sit for an hour to release moisture. Rinse off the ginger and pat it dry.
Combine the vinegar, water and sugar in a medium pot over medium high heat and cook, stirring frequently, until the sugar melts.
Arrange dry ginger slices into a sterile jar and pour the hot vinegar over them. Store in the referigerator for at least a week before consuming. (If you wish to can your pickles, multiply this recipe by the number of jars you want to make. Make sure you use new canning lids, and process your pickles for 10 minutes in boiling water bath.)