Young ginger shoots pickled in sweet vinegar

[helenjp]

Young ginger shoots pickled in sweet vinegar

A pickle made around May-June, before rhizomes have fattened up, and served with sushi.

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Traditional method

• 5 T rice vinegar
  
• 2 T sugar
  
• 1/3 tsp coarse natural salt
  

My method

• 5 T umesu (plum vinegar)
  
• 2 T mirin (sweet rice wine) to taste - umesu varies in salt levels
  

In June, the young ginger shoots come onto the market. The immature rhizomes are sold together with about 1 foot of green shoot. These shoots are trimmed to say 6", and the rhizomes divided so that there is one knob of root for each green shoot. Peel rhizomes if necessary, or simply rub papery skin off if young.

Hold the stems bunched in your hand, and immerse the ginger roots in boiling water for a few seconds.

Have ready the seasoned vinegar mix - zap in the microwave to dissolve sugar, otherwise simply mix in a tall glass,　and immerse ginger. Stand the container in the fridge if you intend to keep the pickle for a few days. The pink color will continue to develop for about 12 hours. Eat within a few days.

Keywords: Japanese

( RG1091 )