PICKLED GINGER
This is a great palate cleanser to enjoy every bit especially when sampling different types of sushi or sashimi... VIDEO https://www.youtube.com/watch?v=pT1228jF3PQ
Provided by CLUBFOODY
Categories Asian
Time 13m
Yield 2 jars 250 ml
Number Of Ingredients 5
Steps:
- Using a mandolin, carefully slice ginger (paper thin) and then radishes; place radish slices in jars and set aside. Place sliced ginger in a pot of boiling water and process for 7 to 8 minutes. Drain well before sprinkling with salt; let it sit for 30 minutes. Dry the slices with paper towels before transferring them to the jars with radishes.
- In a small pot over medium heat, combine rice vinegar with granulated sugar; stir until sugar dissolved. Increase the heat to medium-high and bring vinegar mixture to a boil. Pour immediately over the ginger slices in the prepared jars.
- Let the jars cool, stirring occasionally without disturbing the radishes at the bottom. Close the lid and transfer to the fridge. About 8 to 12 hours later, remove the discolored radish slices from the jars and discard them. Place jars back in the refrigerator until ready to serve. It keeps for 2 months. Makes 2 -250 ml jars.
Nutrition Facts : Calories 509.5, Fat 4.8, SaturatedFat 3, Sodium 1195.5, Carbohydrate 114.7, Fiber 16.1, Sugar 37.2, Protein 10.2
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