Pickled Or Vinegared Ginger

Select a vinegar by <a href="/technique/WDCS6JL5/taste">taste.</a> Mild wine or rice vinegar or pungent cider vinegar. If you use <a href="/technique/H7TNTGFZ/seasoned">seasoned</a> mirin, you might omit the <a href="/technique/DPSVTKVY/salt">salt</a> in this recipe. <a href="/technique/RSDQ7YW8/peel">Peel</a> and <a href="/technique/3JDX2Q84/slice">slice</a> ginger as thing as possible. Combine the vinegar, sugar and pinch of <a href="/technique/DPSVTKVY/salt">salt</a> or to <a href="/technique/WDCS6JL5/taste">taste.</a> <a href="/technique/XZFHRHHF/heat">Heat</a> the liquid mixture to a <a href="/technique/W7VKDJHH/boil">boil</a>, <a href="/technique/DRM2WPZ4/stirring">stirring</a> for 1 minute, to <a href="/technique/PXKXVQTM/dissolve">dissolve</a> the sugar. Place ginger in a bowl and pour hot vinegar on <a href="/technique/R34ZSY3M/top">top.</a> Cover and allow to <a href="/technique/GZFHJC5K/cool">cool.</a> <a href="/technique/FK6MC4B6/chill">Chill</a> before <a href="/technique/

Recipe will keep <a href="/technique/ZSSVQ6FG/refrigerated">refrigerated</a> for several weeks.

Variations: <a href="/technique/5M6YQPV4/julienne">julienne</a> the ginger <a href="/technique/3JDX2Q84/slice">slices.</a> Add red food <a href="/technique/HT4RHHGB/coloring">coloring</a> to stain the ginger. Mild vinegar and lemon <a href="/technique/QDWRNXYW/juice">juice</a> will produce a <a href="/technique/3JV6BKBV/sour">sour</a> <a href="/technique/5LQDVZ7L/pickle">pickle.</a> To <a href="/technique/HNS4RD8W/reduce">reduce</a> the bite of ginger, <a href="/technique/ZMSYZJGT/blanch">blanch</a> the ginger <a href="/technique/3JDX2Q84/slice">slices</a>, <a href="/technique/YZQQDF7Y/shock">shock</a> in <a href="/technique/RP8LCDPZ/ice">ice</a> water, and drain before <a href="/technique/T7TGWF4B/steeping">steeping</a> in vinegar. Try a pinch of <a href="/technique/DPSVTKVY/salt">salt</a> instead of more sugar to increase the sweetness of the <a href="/technique/5LQDVZ7L/pickle">pickle</a>.

Cuisine: "Japanese"

NOTES : <a href="/technique/5LQDVZ7L/pickled">Pickled</a> ginger is sold in many shapes and degrees of pungency. For a subtle homemade condiment try this simple recipe.

The Japanese kitchen uses ginger sparingly and often as a <a href="/technique/HZXPVMNR/garnish">garnish</a> <a href="/technique/WRFN6T6X/separate">separate</a> element of the meal. <a href="/technique/5LQDVZ7L/pickled">Pickled</a> ginger is one of those little side dishes to keep on hand. It's surprisingly easy to make. And when we make our own we <a href="/technique/TPWNYF5L/can">can</a> control the strength. Make our own balance of sweet <a href="/technique/3JV6BKBV/sour">sour</a> and spice. <a href="/technique/RSDQ7YW8/peel">Peel</a> fresh ginger and use the smallest blade on the Cuisinart to <a href="/technique/3JDX2Q84/slice">slice</a> rounds. Or use a fine <a href="/technique/QMX3H88P/shredding">shredding</a> blade to make "ginger hair".