Amazu shoga (pickled pink ginger)
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | pounds | Ginger, fresh young; large pieces, scraped--look for pieces with a pinkish skin |
| ⅓ | cup | Rice vinegar |
| ¼ | cup | Sugar |
| ¼ | teaspoon | Salt |
Directions
Using a sharp knife or a Beriner cutter, shave the ginger into paper-thin slices. In a small, airtight container, combine the vinegar, sugar and salt. Blanch the ginger for 30 seconds in boiling water. Drain ginger; cool. If desired, reserve the liquid for cooking purposes.
Add the cooled ginger to the vinegar mixture; mix well. Store marinating ginger in the refrigerator. Pickled ginger can be eaten after 24 hours of marinating. It will keep several weeks. Good with either sushi or noodles. Add marinade to salads or sauces.