Japanese Pickled Ginger

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Japanese pickled ginger is often served with sushi. Pickled ginger enhances the flavor of Asian dishes. The blush pink color comes from very young ginger, and it is hard to find in most supermarkets. However, this recipe makes it very easy to create pickled sushi ginger at home with the ginger that is sold in most supermarkets. To make the pickled ginger have authentic Japanese flavor, the rice vinegar is required. If the rice vinegar is not available, then other vinegar can be used, and adjust the amount of sugar.

Ingredients:

4-6 oz. Ginger (1 large piece)

2 cups water

1 tbs pink salt

1/4 cup sugar

½ cup rice vinegar

3 frozen sweet cherries (or) piece of beet

 Directions:

 Peel and slice the ginger into very thin slices.

Add the water, ginger, pink salt, and the cherries into a small saucepan and bring to a boil, stirring occasionally to dissolve the salt.  The cherry will give the ginger its blush pink color. Drain the ginger and let it cool.

Once the water comes to a boil, let it cook for about 5 minutes.

In another pan, add sugar and vinegar and bring to boil. Stir until sugar dissolves and turn heat off.

Add the ginger to the jar.  Then, transfer one of the cherries to it followed by the ginger slices.

Pour in the rice vinegar.  Be sure to pour enough vinegar to submerge all of the ginger.

Place the ginger in a refrigerator for at least 2 days before serving