Pickled ginger (in Germany)

In Germany you probably find this kind of Ginger,right?

This is not a young ginger.

The pickled ginger that usually served with sushi is made with young ginger,

that looks like this.

Young ginger has smooth cream-colored skin with pink tips. The flavor is mild and can be eaten raw and cooked.

They are seasonal and getting harvested in early summer.

But if you miss the timing or live in a country where there is no such ginger,you can make pickled ginger with hard matured ginger as well.

However they don’t taste the same way, they are harder spicier and yellower.

But if you love the pickled ginger ,you will like them too.

And this is how it’s made.

Ingredients

German matured ginger 100g (peeled and sliced as thin as possible)

Rice vinegar 100ml

Salt 10g (5g x 2 )

Sugar 40g

Boil t to boil ( A pot )

STEP1

Boil thinly sliced ginger for at least for 5mins.

STEP2

Strain it ,sprinkle 5g salt on the boiled ginger.

Massage them and squeeze the water out. ( repeat one more time )

STEP3

Dissolve sugar in vinegar well to make pickling liquid.

Add ginger slices in the pickling liquid.

It tastes better if it is pickled for a day so that the flavors blend together.