Delicious DIY Pickled Ginger
Love Sushi? So do we! And its too easy to make at home! We're teaching a Sushi Class at The Village Health Food Store on Thursday 24th August at 5.30pm. (tickets are still available $10) and one of the most popular condiments other than the hot green horseradish paste Wasabi and Kewpie Mayo is Pickled Ginger.
The one you buy in the shop or have at your local sushi train is kinda colored a weird pink color... you dont get that with your own pickled ginger. Just the fresh zingy ginger pickle taste........ and here'e the recipe!
1/2 cup fresh ginger - slice it off the root piece with a veggie peeler
1 teaspoon salt
1/2 cup rice wine vinegar
1/2 cup castor sugar
1/2 cup water
1 In a little glass bowl, place the thin slices of ginger and the salt
2 Mix well and let sit for 1 hour to release the ginger juice
3 Squeeze juice out of ginger and place in a sterilised jar NB: to sterilise the jar - place empty glass jar in a baking dish with enough water to come 1/3 up the side of glass - place oven tray in the oven for 15 minutes - take out and let cool
4 In a saucepan, place the water, castor sugar and rice wine vinegar and bring to the boil, just long enough to thoroughly dissolve the sugar.
5 Take off the heat and let cool for around 20 minutes.
6 Pour liquid into the jar with the ginger and seal tightly
7 Place in the fridge until needed
This pickle will last for approximately 2 weeks....... if you dont eat it all first!
Did you know? Ginger is a perennial
plant that grown best in warm, humid climates like ours, but it can also be cultivated in home gardens during the warm summer months in cooler zones like Melbourne ?
Why not buy a few rhizomes and place in your garden this year for Ginger next year, that way you'll have fresh Sushi and Pickled Ginger when ever you want!
Hope to see you all at the Sushi Class on Thursday... Until next time... Happy Farming!