The Late Night Gourmet
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- Joined
- 30 Mar 2017
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- Detroit, USA
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- absolute0cooking.com
Pickled ginger is a necessity when it comes to sushi, but it can also be used any time there’s a need to accent your food.
Ingredients
2 ounces ginger root
1/3 cup rice vinegar
1 tsp sugar
1 tsp soy sauce
Directions
1. Peel ginger root using a teaspoon to get around all the nooks and crannies. Slice ginger as thinly as possible.
2. Boil enough water to cover the ginger. Boil ginger for 2 minutes. Strain through a sieve and set aside.
3. Heat remaining ingredients until sugar is completely dissolved. Add ginger and allow to rest for 10 minutes.
4. Place ginger in a jar with vinegar solution. Refrigerate. Drain if desired and refrigerate.
Ingredients
2 ounces ginger root
1/3 cup rice vinegar
1 tsp sugar
1 tsp soy sauce
Directions
1. Peel ginger root using a teaspoon to get around all the nooks and crannies. Slice ginger as thinly as possible.
2. Boil enough water to cover the ginger. Boil ginger for 2 minutes. Strain through a sieve and set aside.
3. Heat remaining ingredients until sugar is completely dissolved. Add ginger and allow to rest for 10 minutes.
4. Place ginger in a jar with vinegar solution. Refrigerate. Drain if desired and refrigerate.
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