Pickled ginger is sometimes called sushi ginger. It is considered to be essential in the presentation of sushi. It is used to cleanse the palate between eating different pieces of sushi or alternatively before or after the meal.
Traditionally shizo leaf is used to give pickled ginger it’s red/pink colour. Adding no dye will give the pickled ginger a beautiful pale yellow colour.
Prep: 10 min
Cook: 5 min
Makes: 1 cup
125 g fresh ginger, peeled
1 teaspoon salt
60ml (1/4 cup) rice wine vinegar
55g (1/4 cup) caster sugar
Peel the skin using a spoon.
Slice the ginger very thinly using a vegetable peeler, sharp knife or mandoline.
Transfer to a bowl and sprinkle with salt.
Stir until well combined.
Set aside for 30 minutes to allow the salt to extract excess liquid.
Use your hands to squeeze any excess liquid from the ginger.
Transfer the ginger to a sterilised jar.
Stir the rice wine vinegar, water and sugar in a small saucepan over medium heat until the sugar dissolves.
Increase heat to high. Bring to the boil.
Pour the vinegar mixture over ginger.
Set aside for 5 minutes to cool slightly.
Seal and place in the fridge for 24 hours to develop the flavours.
Pickled ginger can be eaten straight away but flavours will improve with time.