Pickled young ginger is a common condiment in Japanese and Chinese cuisine. It is often served with sushi or sashimi. In Chinese culture, red-colored hard-boiled eggs is served with pickled ginger during full moon (first-month birthday) of newborn baby.
Young ginger is sliced thinly and marinated in sugar-vinegar solution. Tender young ginger is preferred for pickling, it has mild ginger flavor and less fibrous. Pink pigment in young ginger will develop into beautiful slight pink color naturally when pickled.
Chinese Version: 糖醋腌嫩姜片
Homemade Pickled Ginger Recipe | MyKitchen101en
- 300 g young ginger (cut into thin slices)
- 1 Tbsp salt
- 75 ml water
- 150 ml rice vinegar
- 150 sugar
1 Wash and clean ginger. Scrape off the skin with small knife or edge of a spoon.
2 Cut young ginger into thin slices. Thickness of ginger slices depending on personal preference.
3 Sprinkle with 1 Tbsp of salt. Set aside for 30 minutes.
4 Combine 75 ml water, 150 ml rice vinegar and 150 sugar into small sauce pot, bring to a boil, stir until sugar has dissolved.
5 Discard liquid from ginger slices, wash and rinse, drain completely.
6 Pour in boiling water and blanch for 2 minutes. Drain it well and stir in 2 tablespoons of vinegar mixture, discard the liquid to prevent diluting the vinegar mixture.
7 Pack ginger slices in a clean jar and pour in vinegar mixture.
8 Keep refrigerated for at least 24 hours before serving. Flavor improves over time, pickled ginger can be stored in the refrigerator for up to 3 months.