Sushi Ginger Pickles
Directions
- 1Peel and thinly slice 300g of ginger.
- 2Soak the sliced ginger in water for 5 minutes.
- 3Sprinkle 2 tsp of salt over the ginger and mix gently. Let it rest for 10 minutes.
- 4In a large pot, bring 2 L of water to a boil.
- 5Add 200 ml of rice vinegar to the boiling water.
- 6Add the ginger slices to the boiling mixture and boil for exactly 3 minutes.
- 7Strain the ginger and let it cool.
- 8In a small pot, combine 300 ml rice vinegar, 200g sugar, and 1 1/4 tsp salt. Stir until sugar dissolves and let it cool.
- 9Place the cooled ginger in a sterilized jar.
- 10Pour the cooled pickling solution over the ginger.
- 11Add 1 tbsp of beetroot juice.
- 12Close the jar tightly and refrigerate for 7 days.
Ingredients
- 300 g ginger
- 5 minutes water
- 2 tsp salt
- 2 L water
- 200 ml rice vinegar
- 300 ml rice vinegar
- 200 g sugar
- 1.25 tsp salt
- 1 tbsp beetroot juice
Equipment
knifemandoline slicerlarge potsmall pot
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