Updated: Jun 14
<PICKLED GINGER/ がり>
＜Yield> 5 serving
<Prep time> 10 minutes ( doesn't include resting time)
<Cook time> 1-3 minutes
2 cups (200g) ginger, thinly sliced
1 teaspoon salt
1 cup rice vinegar
5 tablespoons granulated sugar
1. Peel the skin from the ginger. Slice the ginger as thin as possible. Blanch the ginger slices for 1-3 minutes to remove the pungency. The time depends on how pungent you want the pickled ginger to be. Drain the water and rinse the ginger slices under the cold water. Squeeze out the water. Sprinkle with salt then leave them to rest for 5 minutes. Squeeze out the moisture again.
2. To a pot over medium heat, add in the rice vinegar and sugar. Once it comes to a boil, remove from heat and let it cool down.
3. Squeeze the water out of the ginger again. Combine the ginger with the marinade in a clean glass jar. Let them sit together at least overnight.
<Miwa’s tips> ※Watch more on YouTube!
1. If the pickled ginger is too tangy then feel free to add an additional teaspoon of sugar. Another option is to reduce the amount of vinegar used to ¾ cup and replace the missing volume with ¼ cup of water.
2. If you are sensitive to the pungency of ginger, blanch the ginger for 3 minutes instead of 1. I did 1.5 minutes in the video.
3. Try to pick fresh ginger with thin skin for the best pickled ginger!
Store in an air-tight container in the fridge for up to 3 weeks.
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