Crystallized Ginger

Pickled ginger that you get in the typical Sushi restaurants is definitely very much the most essential thing with Sushi. That said you can make them yourself. Pickled ginger is generally used to enhance the taste of the Sushi. Pickled ginger is made from fresh and tender ginger which is called as Shin Shoga. Just to give some more information Ginger is known as Gari in Japanese and anything that pickled is known as tsukemono. The best way to have pickled ginger is to eat it in between helpings of Sushi and it helps to erase the flavors of the Sushi and clean the palate for the next serving.

Here are the directions to having the homemade pickled ginger

Slice the fresh ginger after removing the peel . The amount of ginger can vary but I will suggest that take two good 2 inch pieces of ginger.

Cut and slice them into thing vertical pieces resembling what you have seen generally in the Sushi bars.

Now take ½ teaspoon of salt and sprinkle it on the pieces of ginger cut and put in a saucepan.

Let it sit for about and hour and then dry the pieces with a paper towel and also drain off any water that is there because of the action of salt on water.

Now use some vinegar say about 8 oz. and add about ¼ up of sugar to it. Boil this mixture. Now you can have more sugar based on the taste you need. I find ¼ cup enough but I like the ginger a bit bitter so it works for me.

Now add the slices to this mixture and allow then mixture with the pieces to cool off.

Gradually you will see that color of the pickle has gone pink and that is generally a good sign that ginger has pickled. Note that you cannot use crystallized ginger for making pickled ginger

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This entry was posted on Wednesday, February 10th, 2010 at 1:16 pm and is filed under Types of ginger. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.