WHY THIS RECIPE WORKS: Pickling zesty ginger and serving it alongside sushi is a classic presentation for this healthful rhizome. Traditionally, pickled young ginger is eaten between bites of sushi, as a natural palate cleanser. Because young ginger isn’t easily found in common grocery stores all year long, we wanted to develop this recipe using the readily available mature ginger root. On our first try, our thin strips of pickled mature ginger were tough and fibrous. So then we sliced the root thin against the grain into small coins to eliminate the tougher texture and added sugar to our recipe to balance the pungency of the mature ginger and tang of the vinegar. We also found that a brief 40-second boil helped to soften our ginger and mellow its flavor. The ginger needs to be refrigerated for four days to allow the brine to fully penetrate and pickle the vegetable. Your pickled ginger may turn a blush pink; this is due to pigments called anthocyanins, which turn pink when in contact with acid. Slicing the ginger paper-thin is essential to the success of the recipe; we recommend using a mandoline or V-slicer to do this. If using a glass storage container, be sure to fill it with hot water to warm, then drain it before packing it with the ginger.
Makes: 1 cup
Total time: 30 minutes (plus 4 days refrigeration time)
INGREDIENTS:
- 7 ounces fresh ginger, peeled and sliced paper-thin against grain
- ½ cup rice vinegar
- 3 tablespoons sugar
- 1½ teaspoons kosher salt
INSTRUCTIONS:
- Bring 2 quarts water to boil in medium saucepan over high heat. Add ginger and boil until slightly darker and softened, about 40 seconds. Drain ginger and pat dry with paper towels. Transfer to airtight container, leaving ½ inch of headspace.
- Bring vinegar, sugar, and salt to boil in now-empty saucepan over medium-high heat, stirring occasionally to dissolve sugar. Pour hot brine over ginger and let cool to room temperature. Cover and refrigerate for at least 4 days before serving. (Pickled ginger can be refrigerated for at least 6 months; ginger flavor will mellow over time.)
