Shoga Gari: Japanese ginger pickle thinguie
Ginger, 1 + 4/5 kg ( 4 lb ) new season only. thin skin and slightly red
Salt, 6 tbsp (you may need an extra one)
Water, 2 Cup
Vinegar, 5 Cup made of rice wine
Sugar, 1 + 1/4 Cup
Materials and Methods
When you have it you have to use it
Some time ago I stumbled on a bunch of the new season ginger on the Asian market close by my place. And by “some time ago” I mean almost an year ago (this is one of those posts that stay forever on my backlog).
I love the new season ginger for some reasons. They are great, not as spiced as the more mature ginger but very low on fibers and more of a subtle taste, they always remind me of the seasons a thing that you do not care much in São Paulo (produce go pretty much year round, but for few exceptions: I’m talking to you pitangas).
The pickle is pretty simple to make: You slice the ginger paper thin, salt it and leave it overnight. The next day you mix the vinegar, water and sugar and bring it to a boil. While you wait for it to boil you drain well, but do not rinse the ginger. Place the slices on the container that you wish to use and cover with the boiling mix. Wait to cool and store on the fridge for at least 4 days before using it.
Darn good they are.
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License.