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
Ingredients:- 1 fresh ginger root
- fair amount of rice vinegar
- fair amount of running honey
- salt available
This is how it's done:
- 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.
- Peel the ginger.
- Cut it in as thin slices as possible.
- 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...
- Let it rest for an hour. The salt will relax the rigid ginger slices, making it more flexible for any future usage
- 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.
- Cover the ginger with the mix and bring to boil.
- Don't boil it for too long. As soon as it starts boiling lower the heat and cook for another 2 minutes.
- Let it rest for another 5-15 minutes before transferring everything into a sterilized glass jar.
- Let it cool down before closing the jar for about 1-2 hours.
- 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.