Pickled Ginger
4 servings
30 minutes
Pickled ginger is a spicy and refreshing addition to any dish; its sharp, sweet taste with subtle wine and vinegar notes enhances the flavor of fish, meat, and even vegetables. This recipe comes from Japanese cuisine, where pickled ginger is traditionally served with sushi, but its popularity has spread to European gastronomy as well. The pickling process softens the ginger and gives it a rich aroma. It can be used in salads, appetizers, and meat dishes. Such ginger not only decorates the presentation but also helps refresh the taste buds in preparation for new flavor nuances.
1
Peel the ginger root and slice it thinly (the thinner, the better), place it in a ceramic dish, and pour hot brine over it (boil 5-7 liters of water with 2 teaspoons of salt).
- Ginger root: 1 kg
2
After a few minutes, the ginger will soften, and the brine can be drained. In a glass, add all the ingredients (vinegar, wine, sake, sugar), mix, and add ginger slices, then place in a cool place (refrigerator) for 5-6 hours.
- Rice vinegar: 100 ml
- Mirin: 60 ml
- Sake: 60 ml
- Sugar: 7 teaspoons
