The Late Night Gourmet
Home kook
- Joined
- 30 Mar 2017
- Local time
- 8:48 PM
- Messages
- 5,654
- Location
- Detroit, USA
- Website
- absolute0cooking.com
There aren't many times when I need to have a food item, but this was one of those times. When I have sushi, I need to have pickled ginger. The ginger that came with the sushi (excellent, purchased from a high end specialty market) wasn't enough. This recipe comes together quickly, but the ginger won't necessarily be ready to eat quickly. I forgot how spicy ginger can be in its raw form.
Ingredients
6 ounces ginger root
1/2 cup water
1/2 cup rice vinegar
2 tablespoons honey (or more depending on desired intensity)
1 teaspoon kosher salt or sea salt
Directions
1. Using a teaspoon, scrape the skin off the exterior of the ginger root.
2. Slice thinly (I set my mandolin to 2 mm).
3. Place sliced ginger in a jar. Bring water to a boil and fill jar with remaining ingredients. Give the jar a good shake, and leave to cool at room temperature for an hour. Refrigerate for 4 hours, then check the taste of the ginger. If it's too harsh, add another tablespoon of honey, shake well, and refrigerate again. Recheck and adjust as needed.