Pickled Ginger for Sushi

1. 1 Fresh ginger≈ $8.00 per kg 100 g
2. 2 Rice vinegarverpakking 200 ml ≈ $3.00 60 ml
3. 3 Sugar 20 g
4. 4 Salt 3 g
5. 5 Beetroot≈ $2.50 per kg 10 g

Grijze items zijn zout, kruiden en alles onder de 30 g per pot: dit heb je meestal thuis, dus het is niet in de prijs van de pot inbegrepen. Suiker, azijn en olie vanaf 30 g zijn wel in de prijs meegenomen.

Bereidingswijze

1. Peel the ginger with a spoon and slice it very thinly with a vegetable peeler, 100 g total.

2. Sprinkle the slices with 2 g salt, toss, and let stand for 30 minutes. Drain in a colander.

3. Blanch the ginger in boiling water in a saucepan for 1 minute to mellow the heat, then drain and pat dry.

4. In a small saucepan, combine 40 ml water, 60 ml rice² vinegar, 20 g sugar, and 1 g salt. Heat until dissolved.

5. Pack the ginger into a 0.25 l jar, add a 10 g slice of raw beet⁵, and pour in the warm marinade.

6. Cover, let cool, and refrigerate for 24 hours. The ginger will turn pink after a few hours. Storage: up to 30 days.