Pickled Ginger

We just went to a new Japanese Hibachi Steak house & Sushi Bar called Koji here in Commerce. I fell in love with the California Roll, It makes me want to try to make my own rolls. They serve Pickled Ginger which i really like so I’m deciding to make my own. Ginger is really good for you.  I have found a few different recipes and have decided on this one to try.

Ingredients:

  • 2 lb fresh young ginger (shin shoga)
  • 2 tsps salt
  • 3 cups rice vinegar
  • 2 cups sugar

Preparation:

Wash young ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for about one hour. Dry the ginger slices with paper towels and put them in a sterilized, heat-resistant container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. (If you are using old ginger, it might not turn pink naturally.) Cover the jar and store it in the refrigerator.
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