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Shinshoga (Pickled Ginger)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Setsuko Yoshizuka



List of Ingredients




* 2 lb fresh young ginger (shin shoga)
* 3 cups rice vinegar
* 2 cups sugar
* 2 tsps salt

Recipe



Pickled ginger is usually served with sushi. Try to eat pieces of pickled ginger between different kinds of sushi. It helps to clean your mouth and enhance the flavors. It's best to use fresh young ginger (shin shoga) to make pickled ginger.

Wash young ginger root and rub off skin. Slice the ginger thinly and
salt them. Leave salted ginger slices in a bowl for one hour.

Dry the ginger slices with paper towels and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan and bring to a boil.

Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. (*If you are using old ginger, it might not turn pink naturally.)

Cover the jar and store it in the refrigerator.

Makes about 2 cups

Note from BL: Hot Vinegar can really clear out the sinus. Remember to use the exhaust fan and don't breath in too deeply while heating or pouring the hot vinegar.

May be made in larger batches and "canned" with a water bath. Check with your extension branch for more complete instructions.