Homemade pickled ginger is TEN MILLION times better than the store bought stuff.
120g of ginger
Small saucepan of boiling water
100ml of rice wine vinegar or umeboshi vinegar
1 teaspoon of organic sea salt
Make your ginger pink by using the red pickled shiso leaves found in a packet of umeboshi
1. Peel the ginger and cut into very thin slices. This sounds easier than it actually is. Cutting into thin slices requires a sharp knife and patience. Like wood, you will find that ginger has a ‘grain’ and if you can work out which angle to slice it at, it’ll be much quicker.
2. Place the ginger in a small saucepan of boiling water and blanche it for 2 minutes. This softens the ginger.
3. Drain from the saucepan and run under cold water.
4. Place the ginger in a cooled sterilised jar.
5. In a small saucepan, pour the rice wine vinegar and add salt. Mix well and bring to the boil on the stove.
6. Pour the vinegar/salt mixture over the ginger in the jar, making sure it’s covered completely. Add a few strands of the pickled shiso leaf if you have some.
7. Close the lid of the jar tightly and allow to cool for 24 hours. Refrigerate for at least 6 hours before using. The longer you leave the ginger, the softer it’ll become.
SOURCE: Adapted from Meghan Splawn’s recipe on The Kitchn