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.
Ingredients:
* 2 lb fresh young ginger (shin shoga)
* 3 cups rice vinegar
* 2 cups sugar..holy crap I would only be able to use small pieces at at time
* 2 tsps salt
Preparation:
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 refrigerant
**************For those interested in substituting, it takes 24 packets of Splenda to equal 1 cup of sugar. Thanks for this recipe, it's really delicious! I am making more today and surely will not be the last time************
normally splenda is not something I use but still..........????
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