OK – my love of how quick and
sushi is well documented.
However, it came that I made sushi and completely forgot to get pickled
ginger.
I have always wanted to try
making it myself and knew it was super easy but have always found it reduced so
never had to worry.
So now comes the time to attempt to make it, I did a few
searches and looked at various recipes on how to make it. I don’t have an exact recipe and really one
isn’t needed as I just kept to a ratio of 1 part of rice vinegar to ¼ of
murin/sugar. I added a bit of water and
allowed the ginger to marinate in some salt that I rubbed into it for about 30
minutes. I heated the rice
vinegar/murin/sugar until just to the boil and poured over the ginger.
I noted that they said it would turn pink if it was ‘new’
ginger – how you know this I haven’t a clue but the taste was really quite
good. I was pleased with it and other
than wishing I had done this a week before I had to use it I was impressed at
how easy it was. I spent perhaps a total
of 10 minutes between the prep, salting and then getting the mixture into a
pan. I left the rice vinegar to sit
until the ginger had waited about 30 minutes and then 2 minutes maximum to get the
thing to boil.
Mine didn’t turn pink but it could have been from the murin
I used which was a deep dark brown in colour (it’s organic – not sure that
makes a difference?) but who cares. It’s
all about the taste for me and this was surely a good one – give it a try. So much better than the stuff from the
store/packet and well you save a packet making your own! Enjoy.
