Ingredients:
1 cup fresh young ginger (thinly sliced)
1 teaspoon salt
½ cup rice vinegar
3 tablespoons sugar
2 tablespoons water
(Optional: A few drops of red food coloring or a slice of beet for natural pink color — young ginger often turns pink naturally.)
Instructions:
1. Prepare the Ginger:
Peel the ginger using a spoon.
Slice it very thinly using a mandoline or sharp knife.
Sprinkle with 1 teaspoon salt, mix, and let sit for 30 minutes.
Rinse lightly and drain well.
2. Blanch the Ginger:
Boil water in a small pot.
Add ginger slices and blanch for 30 seconds to 1 minute (depending on thickness).
Drain and let it cool slightly.
3. Make the Pickling Brine:
In a small saucepan, combine rice vinegar, sugar, and water.
Heat until sugar dissolves (do not boil). Remove from heat.
4. Pickle the Ginger:
Place the drained ginger in a sterilized glass jar.
Pour the hot vinegar mixture over the ginger until fully covered.
Add a small piece of beet if you want a pink color.
Let it cool completely, then seal the jar.
5. Marinate:
Refrigerate for at least 1–2 days before serving for best flavor.
Storage:
Keeps in the refrigerator for up to 2 months.
Always use a clean, dry utensil when taking some out.
Serve with a platter of fresh sushi.
