Who likes pickled ginger? Honestly, I did not really appreciate it (although I love ginger). It was only very recently that I find pickled ginger very pleasing.
Usually at Japanese restaurants, when pickled ginger is served, it is my partner who makes a beeline for it. I happily let him eat all the pickled ginger. He will offer some to me and I will say "you eat lah...you eat lah..." hee...hee...hee...
But recently, I seem to like pickled ginger. Just the other day when I was eating a poke bowl, I bit into pickled ginger (I did not expect to find this in the poke bowl) and I liked it. It was sweet, sour and aromatic. Nice!
So I thought why not I make some? It is very easy.
I used about 200g young ginger.
Wash it cleanly and peel. Yup, peeling is the tedious part.
There was so much peel.
Then slice the ginger thinly. I used a mandolin which I purchased from Daiso some years ago.
Be careful not to slice your own finger.
Transfer the sliced ginger to a heat proof bowl.
After that, prepare the pickling liquid. I used one cup (240ml) rice vinegar, two tablespoons + 2 teaspoons sugar (this is where you adjust according to your taste) and a little bit (about 1/4 teaspoon) of salt.
Bring the pickling liquid to a boil in a saucepan.
Stir to dissolve the sugar. Once the liquid comes to a boil, pour into the bowl of sliced ginger.
Within seconds the ginger takes on a pinkish hue.
So pretty.
Leave it there for 20 minutes or so for the liquid to cool down a bit.
After that, transfer the pickled ginger and liquids into a bottle.
Allow to cool to room temperature before putting the lid on. Keep this in the fridge to be enjoyed as and when you want.
Simple right? Just like making pickled green chilies.
This is really nice to eat with century egg, if you like stinky eggs that is hah..hah..hah....
My missus loves it. At any Japanese place here, she will help herself to the whole bottle - they usually leave it by the side at every table.
ReplyDeleteLOL! That sounds like my auntie and me when it comes to pickled green chilies at restaurants that leave the whole container on the table!
DeleteWelcome on board. You remember I also made pickled ginger, green chillies, sambal belacan and etc. In the end, I could barely finish them and still in the fridge. I also love the pickled ginger in the Japanese Restaurants more than mine. I guess I missed out the sugar based on your good recipe. Next round!! Ginger is good for getting rid of my winds.
ReplyDeleteNow that you mentioned, yes I remember! You kept them in those beautiful antique jars. Me just use recycled taucheow bottle. LOL!
DeleteI love pickled ginger, so refreshing especially with sushi. Great recipe, thanks for sharing.
ReplyDeleteHope you try it since it is quite simple to do.
DeleteI love pickled ginger. Japanese restaurants serve nice pickled ginger. I am waiting to harvest my home grown ginger to make pickled ginger soon. Pickled ginger is good with hard boiled eggs, century eggs, and many other food.
ReplyDeleteIt will be even better using your freshly harvested ginger!
Deletenot a fan...but i still eat it with Japanese rice bowl...
ReplyDeleteI have been converted. LOL!
DeleteI like to eat pickled ginger. Goes well with century eggs. So yummy! Yours look good. 👍
ReplyDeleteThanks! Dunno how long my bottle will last.
DeleteThe vinegar mixture can be used to pickle green papaya just like what I did also. I'm the one in the family who like to eat pickled ginger whenever dine in at Japanese restaurant.
ReplyDeleteOh ya. I have not gotten to find green papaya yet. That's my next project :)
DeleteAlthough I love pickled ginger (I'll 'attack' it when I'm given it at Japanese restaurants), it's not something I'd do at home coz I like them really, really thin and we can't quite achieve that thinness at home. I wonder why your pickled ginger took on a pinkish hue. So, how do the restaurants get them to stay their natural colour?
ReplyDeleteHmm...I am not too sure about the pink color. If I am not wrong, young ginger will turn pink while old ginger will maintain its natural color.
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