Recipe Pickled Ginger

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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.

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2. Slice thinly (I set my mandolin to 2 mm).

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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.

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My ginger often turns pinkish when I pickle it.
I visited Japan long long time ago (before Europe knew about karaoke and sushi).
I got sushi, as the Japanese didn't think I could eat raw fish.
So I have some, and I see this nice salmon to the side and I dug into it as I love salmon...
It brought tears to my eyes, it was pickled ginger.....
 
My ginger often turns pinkish when I pickle it.
I visited Japan long long time ago (before Europe knew about karaoke and sushi).
I got sushi, as the Japanese didn't think I could eat raw fish.
So I have some, and I see this nice salmon to the side and I dug into it as I love salmon...
It brought tears to my eyes, it was pickled ginger.....

I think I remember reading that the younger the ginger is the more likely it will turn pinkish. I've picked some a time or 2 in the past so was probably reading a recipe somewhere.
 
I think I remember reading that the younger the ginger is the more likely it will turn pinkish. I've picked some a time or 2 in the past so was probably reading a recipe somewhere.

I think you're right about that, but this is an interesting read. Since young ginger is less readily available, it seems that restaurants use a bit of beet juice to make it look like it's made from young ginger:

Why is Pink Ginger Sushi | SUSHI INC
 
I think you're right about that, but this is an interesting read. Since young ginger is less readily available, it seems that restaurants use a bit of beet juice to make it look like it's made from young ginger:

Why is Pink Ginger Sushi | SUSHI INC
At least it's not red dye no. 3 or whatever just got banned by the FDA. Nevermind that I've been eating stuff with that in it most of my life and no ill-effects thus far, lol. I really do like the idea of beet juice to color ginger though.
 
Correct! What does it taste like???
To me, it tastes a little like soap, but most people love it. I would say it is a palate cleanser. It always comes with sushi and I generally give it to someone else at the table. I ask for them to leave it off my plate because the juices run into the rice and make it taste soapy.

It's weird, because some people dislike cilantro for the soapy element but I love cilantro. :scratchhead:
 
To me, it tastes a little like soap, but most people love it. I would say it is a palate cleanser. It always comes with sushi and I generally give it to someone else at the table. I ask for them to leave it off my plate because the juices run into the rice and make it taste soapy.

It's weird, because some people dislike cilantro for the soapy element but I love cilantro. :scratchhead:
I *can't* run out of cilantro! Too many years in the desert SW and it's pretty much on every plate just about all the time. Cilantro, chicken, and lime tacos!!!!!!!! (On a corn tortilla.)
 
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