32 years of imagining, and then converting into one of my hobbies... I hope you'll enjoy it... (^.^)/ , by Marina

March 1, 2012

Pickled Ginger

Ever wondered how to make your own sushi ginger, or more commonly known as pickled ginger?
I sure did the first time I was out to buy it :). Here in Croatia such delicacies are not easily found, and when you do the price is not one you can always afford. When I found out the recipe is on the other hand so easy, there was nothing holding me back anymore! Today there's always a fair amount of pickled ginger available in my fridge :) and we use it in so many different dishes.

Moreover for those who don't like their ginger too hot and strong, this is the perfect recipe!

I apologize in advance for the bad quality pictures, I'll make sure to update this when I'll redo it.

This recipe is best done at least one day before.
Total time: 3-4 hours :) (10'-20' preparation, 1h resting, 5' cooking, 2h cooling down)
Amount: a jar
Difficulty: easy

- 1 fresh ginger root
- fair amount of rice vinegar
- fair amount of running honey
- salt available

This is how it's done:
  1. First of all make sure you have a nice and sharp knife, you wouldn't imagine the pleasure and difference when using one :). It's a complete different story.
  2. Peel the ginger.
  3. Cut it in as thin slices as possible.
  4. Place the slices in a pot, layer by layer. As you cover one layer sprinkle some salt over it. Next layer, pinch of salt, and so on...
  5. Let it rest for an hour. The salt will relax the rigid ginger slices, making it more flexible for any future usage 
  6. Estimate how much ginger you have, and prepare half the (liquid) amount of rice vinegar in a separate container. Add the same amount of honey and mix with a spoon until well combined.
  7. Cover the ginger with the mix and bring to boil.
  8. Don't boil it for too long. As soon as it starts boiling lower the heat and cook for another 2 minutes.
  9. Let it rest for another 5-15 minutes before transferring everything into a sterilized glass jar.
  10. Let it cool down before closing the jar for about 1-2 hours.
  11. Place it in the fridge and use it the next day.

Use it as many times as you wish :) It won't expire that quickly trust me (^.^)
If properly prepared you can use it even for 2 years \(^.^)/

  • The thinner the slices the better, softer and lighter the ginger will be, great especially for sushi.
  • Thicker slices can be used for other dishes such as noodle toppings, sauces...
  • If you have a choice, use a light flavored honey, such as flower honey. Strong honey types like chestnut or pine honey will take over the vinegar and ginger aroma
  • Alternatively you can use sugar instead of honey, again being careful not to use strong ones as dark muscovado.
  • The most time consuming part is the slicing, so how about making more once than less twice? ;)
  • Try it with smoked ham and goat cheese sandwiches...yummmy..... :) 
  • I didn't experience this yet, since I cannot get such fresh ginger, but they say that it will change it's color to light pink if the ginger root is very fresh.

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