How to Make Red Pickled Ginger
I love red pickled ginger, but I worry about the food coloring and additives in the store-bought type. It's also a shame to toss out the plum vinegar from making umeboshi. Simplifying the salting and drying process, I was able to produce a delicious red pickled ginger.
There's nothing much to it. All of the amounts are approximate.
Just a light sprinkle of salt and enough plum vinegar to cover the ginger.
As a rule of thumb, the amount of salt should be 4% the amount of ginger, so you can approximate with the proportion of 100 g ginger to 4 g salt. Recipe by Nanako
Open in Cookpad AppCooking Instructions
- 1
For spring ginger, rinse off the dirt without peeling the skin. Peel off the skin if using regular ginger.
- 2
Julienne the ginger. First, finely slice along the grain, then julienne.
- 3
Put the ginger in a frying pan. Don't turn on the heat yet. Sprinkle in the salt.
- 4
Heat over medium until the ginger starts to dry, stirring with a wooden spatula to prevent burning.
- 5
This is about the right length of time.
- 6
Next, pour in the plum vinegar. Pour in enough to immerse the ginger.
- 7
Turn off the heat, and transfer to a jar while still hot. Once it cools, store in the refrigerator.
- 8
Here, I made it with regular ginger. You can eat it from the following day.
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