Spicy, punchy and so good with many other things than just sushi! This Pickled Sushi Ginger will perk up lots of different meals!
We’ve ordered sushi almost every Friday since this pandemic started. In part to support our favorite local sushi restaurant, but also ‘cause we just really love sushi! The only thing that we always run out of, and that we usually forget to order extra, is the pickled ‘sushi ginger’.
So last week, with a lot of ginger on my hands and knowing sushi Friday was coming up, I made my own. I did some research as this is uncharted territory for me, and tried a few versions. One was too sticky, one didn’t really taste pickled, but a few tweaks later and I had found my happy medium. I also found myself with 3 mason jars of sushi ginger!
This is pretty easy, it has a few steps to it but really doesn’t take much effort. Now I'm just looking forward to our next sushi Friday… xoxo Kirsty
Ingredients for 1 small mason jar
4oz. (113g) fresh ginger root
1 teaspoon kosher salt, divided
7 tablespoons (100 ml) rice vinegar
3 tablespoons sugar
With a teaspoon, scrape the outside skin off of the ginger. Slice thinly with a vegetable peeler.
Sprinkle 1/2 a teaspoon of kosher salt over the slices and set aside for 5 minutes. Whilst it’s sitting in the salt, bring a small pan of water to boil. After 5 minutes, add the ginger to the boiling water and boil for 2 minutes. If you want to keep it really spicy, boil it for a shorter time, but I can assure you that after 2 minutes it will still have a definite kick to it!
Drain the ginger slices in a sieve and then spread them out in a single layer on a paper towel. Place another paper towel on top, pat dry and transfer them to a sterilized Mason jar.
In a small pan, combine the rice vinegar, sugar, and the remaining 1/2 teaspoon salt. Bring it to a boil until the strong vinegary smell has evaporated, for roughly 1 minute. Remove from the heat and allow to cool slightly. Pour the vinegar mixture into the jar with the sliced ginger. Close the lid, let cool, and refrigerate.
Chill for at least 24 hours before eating. This keeps well in an airtight container in the fridge for at least 6 months. If you use a very young ginger root, it may turn pink, which is still totally fine!