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.
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.
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.