Pickled ginger is one of the complementary ingredients commonly found in Japanese restaurants, especially those that sell sushi. However, did you know that pickled ginger is also delicious mixed with various stir-fried dishes, lettuce, or even used as a garnish for cocktails and various meat preparations? For those of you who like to eat pickled ginger, try making it yourself at home instead of buying it at the convenience store at a price that is not cheap. Besides requiring minimal ingredients, pickled ginger can also be made in less than an hour. While pickled ginger can last for several months in the refrigerator, try increasing its shelf life by packing it in sterilized jars.
Ingredients
- 340 grams of fresh ginger
- 1½ tbsp. kosher salt
- 120 ml rice vinegar
- 240 ml water
- 1½ tbsp. fine granulated sugar
Step
Part 1 of 3: Peeling and Slicing Ginger
Step 1. Sterilize the pickle container with the lid
Install the sink stopper, then fill the sink with hot water and add about 1 tsp. liquid soap into it. Then, wash the container with the lid in hot, soapy water to clean it of any dust or other pathogens that are still attached. After that, rinse the container along with the lid with hot water, then dry it well with a clean towel. Set aside the container and lid.
- If desired, they can also be washed and sterilized in the dishwasher. After the wash cycle is over, don't open the dishwasher until it's time for the ginger to pack.
- The best type of container to pack pickled ginger in the amount specified in the recipe is a 500 ml mason jar with a jar ring. This type of container is ideal for sterilizing in boiling water to increase the shelf life of pickled ginger.
Step 2. Peel the ginger
The easiest way to peel ginger skin is to scoop it out with a spoon. The trick, simply place the side of the spoon on the surface of the ginger, then apply a little pressure to scrape the ginger skin until it is completely peeled. Also make sure you peel off the skin in the indented area.
- It's best to use young ginger to maximize the results, especially since young ginger has soft flesh and thin skin. Since the skin is so smooth and firm, you can even peel it easily with your fingernails.
- The pink tip of the young ginger is responsible for the pink color in most pickled ginger preparations.
Step 3. Slice the ginger
Set the mandolin (drawn knife) on the thinnest setting, then slice the ginger about 1.6 mm thick. It's best to slice the ginger wide instead of lengthwise, so that the texture is softer and less sticky.
If you don't have a mandolin, you can also slice the ginger with a knife or grate it with a vegetable peeler
Step 4. Add radish slices to give the pickled ginger a pink tint
If the ginger used is not too young, it will most likely not be pink. Fortunately, that color can still be achieved by adding sliced radishes to a pickle recipe. The trick, simply wash a large radish until clean, then cut off the top and bottom ends. After that, slice the radish with a thickness of about 3 mm.
Part 2 of 3: Making Marinade
Step 1. Sprinkle the surface of the ginger with salt
Transfer the ginger to a small glass bowl, then sprinkle the surface with salt. Let the mixture sit for 30 minutes to soften the texture of the ginger and reduce the spiciness.
If you want to make pickled ginger and radishes, mix the radishes and ginger in a bowl, then sprinkle the tops of both with salt
Step 2. Heat the vinegar, water and sugar
Combine all ingredients in a small saucepan, then bring the solution to a boil over medium-high heat, stirring constantly. Continue heating the solution for 1-2 minutes, or until the entire portion of sugar is completely dissolved.
Step 3. Place the ginger and marinade in a glass jar
First, put the ginger slices in a clean glass jar. Then, pour the hot marinade into the jars until the ginger is completely submerged, leaving about 1 inch (3 cm) from the surface of the marinade to the surface of the jar. Remember, this step is especially important if the jars are going to be sterilized to increase the shelf life of the pickled ginger.
If you're going to sterilize the jars in boiling water later, don't forget to leave an empty space to accommodate the marinade, which may overflow when heated
Step 4. Tap the jar against the table to remove any air bubbles inside
Use heat-resistant gloves or a towel to hold the jar. Then, gently tap the jar against the counter to remove any air bubbles that may still be trapped in the marinade. If necessary, increase the amount of marinade, as long as you still have 1.3 cm of free space between the surface of the marinade and the surface of the jar.
Step 5. Clean the rim of the mouth of the jar, and attach the lid
First, wet a lint-free cloth with water. Then, wring the cloth to remove any excess water, and use the cloth to clean the sides of the jar of any food residue that remains. This method is mandatory to prevent bacteria from growing and multiplying around the jar. After that, put the lid on the jar and tighten the ring around the mouth of the jar to make sure the jar is completely closed tightly.
Step 6. Put the container of ginger in the refrigerator for short-term storage
A container of pickled ginger that has not been sterilized in boiling water can be stored in the refrigerator for up to two months. Most importantly, make sure the ginger is soaked in the marinade for at least 48 hours before consuming it.
- To increase shelf life, sterilize a container of ginger root in boiling water.
- If ginger is mixed with radishes, the color will gradually turn pink due to exposure to the color of the radish skin.
Part 3 of 3: Packing Pickled Ginger in Sterile Jars
Step 1. Place a wire rack on the bottom of a large pot
Basically, you don't need a special pan to pack food in sterilized jars. However, make sure the pan is large enough to fit a wire rack at the bottom. Then, place a wire rack on the bottom of the pan so the jars don't touch the bottom of the hot pot when sterilized.
If you have a special pan for sterilizing food containers, you can directly install the wire rack that is part of the pan
Step 2. Bring water to a boil in a saucepan
Pour in enough water so that the jar is completely submerged. Then, cover the pot tightly and boil the water in it on medium to high heat.
Step 3. Sterilize the jars in boiling water for 15 minutes
Once the water boils, put the jar of pickled ginger in it with the help of tongs. Then, cover the pot and wait for the water to boil again. After the water boils again, set an alarm or timer at 15 minutes.
- At altitudes above 300 meters, water will boil at a lower temperature. This means that the jars have to be processed for a longer time.
- At altitudes above 900 meters, a jar of ginger can be processed for 20 minutes. While at an altitude above 1,800 meters, the jars need to be processed for 25 minutes.
Step 4. Turn off the stove
After the jars have been soaked in boiling water for 15 minutes, turn off the stove but do not move the pot. Then, open the lid and let the jar sit in it for five minutes.
If you let it sit for a while after the stove is turned off, the jars won't be surprised and end up cracking or breaking when exposed to different temperatures outside the pot
Step 5. Remove the jars from the pan and refrigerate overnight
After five minutes, use food tongs to remove the jar from the water, then place it on a heat-resistant surface lined with a clean towel. Then, let the jars sit overnight or for at least 12 hours until they cool completely.
Step 6. Make sure the container is tightly closed
The next day, remove the ring of the jar. Then, press the lid of the jar with your finger and try to move it slowly. If the lid of the jar does not slide or come off, the container can be stored immediately in a cool, dry place for up to one year.
