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heidih

heidih

I think you have to factor in the state/condition/age of your ginger. If I want to pickle my own for  "sushi ginger"I'll hope to get some young thin skinned tender stuff that is more flavor than bite. As it ages it gets woodier and stringier, the bite predominates.  https://www.google.com/search?q=young+ginger+for+pickling&rlz=1C1GCEA_enUS755US755&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiNnM7ag-_YAhUJ8WMKHfNCC18Q_AUIDCgD&biw=1246&bih=596#imgrc=sLtTP7sPPHdl_M:

 

As my local Chinese mega-mart it is in the reridgerated section rather than in open bins.

heidih

heidih

I think you have to factor in the state/condition/age of your ginger. If I want to pickle my own for  "sushi ginger"I'll hope to get some young thin skinned tender stuff that is more flavor than bite. As it ages it gets woodier and stringier, the bite predominates.  https://www.google.com/search?q=young+ginger+for+pickling&rlz=1C1GCEA_enUS755US755&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiNnM7ag-_YAhUJ8WMKHfNCC18Q_AUIDCgD&biw=1246&bih=596#imgrc=sLtTP7sPPHdl_M:

 

As my localmChinese mega-mart it is in the reridgerated section rather than in open bins.

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