Pickled ginger
4 servings
30 minutes
Pickled ginger is a refined delicacy that comes from the depths of Eastern tradition but fits harmoniously into European cuisine. Its spicy sweet-sour-hot flavor palette awakens the appetite and refreshes the taste buds. Made with white wine vinegar, it gains softness and an exquisite aroma. This delicacy perfectly complements meat and fish dishes, especially sushi and sashimi, neutralizing flavors and preparing the palate for new sensations. Thin pink slices melt in the mouth, leaving a light spicy aftertaste. In cooking, it is also used in salads, marinades, and sauces to add a touch of sophistication. The history of pickled ginger is linked to Japanese gastronomy, but its refined taste has made it popular worldwide.
1
Prepare all the ingredients.
2
Mix white vinegar and sugar with water in a liter pot over high heat.
- Sugar: 60 g
- White wine vinegar: 125 ml
- Water: 225 ml
3
Bring to a boil, then add peeled, thinly sliced fresh ginger.
- Ginger: 60 g
4
Reduce the heat and simmer for 30 minutes until tender.
5
Drain the brine.