Pickled Ginger

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

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


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