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Shin shoga no amazu-zuke - pickled ginger
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YOROKOBI kitchenShin shoga no amazu-zuke - pickled ginger
It's the great season for young ginger roots now! An essential garnish of Sushi and homemade one taste especially delicious. Put them in a sterilized glass jar, keep it in a fridge, then it will last a long time.
Anothe name of this pickles is Gari.
Cooking instructions
* Step 1
Scrape off brown spots with a spoon if you find any. Please don't cut off the pinkish tips (you can cut off the very tip of the tips if they get dried up, but not a whole part). This pink pigment make the pickles beautiful pink.
* Step 2
Cut them into about 2 inch lengths and thinly slice along the fibers. Place them in a sterilized glass jar.
* Step 3
Combine the rice vinegar, the sugar and the salt in a small pot. Bring it to a boil and pour it over the ginger while the vinegar liquid is still hot.
* Step 4
Let it cool and keep it in a fridge. Will be ready to eat in a few days.
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1. Start Small
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