Makes a small jar
Making freshly pickled ginger is easier than you think. In fact, it’s so easy that you will never buy any store-made one again, and will use it in many dishes – salads, sandwiches or, why not, home-made sushi. The use of the beetroot slice is optional, but it gives the pickled ginger its familiar pink hue. The recipe was adapted from the brilliant cookbook One Good Dish by David Tanis.
3-inch piece of fresh ginger
1 Tbsp sugar
1 tsp sea salt
3 Tbsp rice vinegar
1 slice of red beet (optional)
Peel the fresh ginger and slice it as thinly as you can along the grain using a mandoline.
Combine the sugar, salt and vinegar in a small jar and stir until the sugar and salt are dissolved.
Transfer the ginger slices into the vinegar liquid, submerging it with a clean fork, if necessary.
Top with a slice of beet (optional) to see the beautiful color mix in with the rest of the liquid.
Close the jar with the lid and leave at room temperature for at least an hour and up to a few.
Ginger is ready to eat and holds in a closed jar in the fridge for a couple of weeks.