This sushi ginger is a game changer, I made it when I ran out of sushi ginger and thought I’d give it a go to see what happened and it has a more delicate flavour than commercial sushi ginger, which can sometimes taste a bit chemical. I eat it with sushi and sashimi… and in salads with avocados and eggs and in sandwiches. Try it it’s super easy.
Makes a small sterilised jar
A large knob of ginger (125g approx)
2 pink radishes to make the ginger pink (optional)
1 teaspoon salt
1/4 cup of rice wine vinegar
1/4 cup of water
1/4 cup sugar or maple syrup
Firstly peel the ginger, you can do this with a knife or scrape the skin off with a teaspoon, my new trick. Very thinly shave it into slices with a mandolin or a potato peeler. Place the ginger shavings into a bowl with the salt and leave for half an hour. Next squeeze as much of the liquid out of it and place into the jar. Heat the vinegar, water sugar or maple syrup in a pan with the radishes until boiling and then cool a bit and pour over the ginger in the jar. Leave to mature for at least 24 hours in the fridge and eat within a week.
Recipe notes, I put 4 radishes in my last batch and the ginger went even pinker.