There is nothing better in my opinion than pickled ginger. Homemade is even better! This can aid in a lot of different ailments due to its anti-inflammatory properties. Often it’s used as a palette cleanser and to aid in digestion. There is so many more reasons to eat ginger, but I never went to medical school so you’ll have to research. It’s so yummy!
You will need:
-1 young fresh ginger root about 7-8oz
-1/4 tsp salt
-1/2 cup vinegar (to make it authentic use rice wine vinegar)
-5 tbs sugar
-1/2 cup of water
-bowl of cold water for soaking
-1 pint jar or glass jar with lid
Scrape your ginger with the back of a spoon to remove the thin skin. Cut the ginger into small pieces. You can either use a fancy mandellin or cut by hand very thin slices. The thinner the better. You want to cut against the grain so it doesn’t break apart and for the best texture. Soak in a bowl of cold water for 10 minutes. This will get rid of the super pungent flavor and remove any debris. Remove and pat dry. If you dont, it will add additional water to the end result.
In a small pot combine salt, water, and sugar. When the sugar is completely dissolved remove from the heat and add the vinegar. I used white vinegar because I would never use Rice wine vinegar if I bought a bottle. ☺
In the same small pot bring some water to a boil. Boil the ginger for 1 minute. If you want a milder flavor boil for an additional 30 seconds.
Drain and put in a clean sterilized jar. Pour vinegar mixture over ginger and refrigerate for a day. It’s that easy!
Total cost: 90 cents for the ginger! I had everything else in my pantry. Buying pickled ginger in a store costs about $3-$4.