(no subject)
Oboy oboy, it's time to make the pickled ginger batch of doom!
Making gifts for the numerous beloved coworkers who are adventurous enough to eat this stuff. Haven't figured out what to do for the rest of them. Probably buy them coffee. :P
I don't like to toot my own horn (okay, maybe I do) but I've been told my pickled ginger is the best ever.
1 cup rice vinegar
1/3 cup sugar
2/3 tsp salt
Some umeboshi vinegar, probably 1/8 to 1/4 cup. I never measure that part out.
5-10 red or green shiso leaves (optional)
about 7 oz YOUNG!!! ginger root (the regular stuff is too stringy!)
1.) Get a nice glass jar. I use canning jars and sometimes old pickle jars. Wash it well or sterilize in the dishwasher.
2.) Scrape any rough/discolored/icky spots off the ginger and slice... very... thinly. This sometimes seems to take a year. Seriously, you want the pieces to be almost paper thin. This is the secret to the tender tastiness! Also wash and cut the shiso leaves into 1/4 inch thick strips.
3.) Get a pot of water boiling with a dash of salt. Once it's boiling well, toss in the ginger and parboil for 30 seconds, then pour through a strainer. Pack this into your jar with the shiso leaves mixed in.
4.) Combine the vinegars, salt, and sugar in a pot and warm on medium heat till sugar is dissolved. Pour over the ginger into the jar.
5.) Leave uncapped on the counter for a bit till the steam has died down, then put in the fridge without a cap until cool. Cap tightly and leave in the fridge for at least a week before trying to eat it, a few weeks is best. This will last in the fridge for months even though it's not actually *canned*, due to the vinegar.
So yummy with rice balls!
If only I didn't have to slice it all... I bought two pounds of that stuff... Ugh...
Making gifts for the numerous beloved coworkers who are adventurous enough to eat this stuff. Haven't figured out what to do for the rest of them. Probably buy them coffee. :P
I don't like to toot my own horn (okay, maybe I do) but I've been told my pickled ginger is the best ever.
1 cup rice vinegar
1/3 cup sugar
2/3 tsp salt
Some umeboshi vinegar, probably 1/8 to 1/4 cup. I never measure that part out.
5-10 red or green shiso leaves (optional)
about 7 oz YOUNG!!! ginger root (the regular stuff is too stringy!)
1.) Get a nice glass jar. I use canning jars and sometimes old pickle jars. Wash it well or sterilize in the dishwasher.
2.) Scrape any rough/discolored/icky spots off the ginger and slice... very... thinly. This sometimes seems to take a year. Seriously, you want the pieces to be almost paper thin. This is the secret to the tender tastiness! Also wash and cut the shiso leaves into 1/4 inch thick strips.
3.) Get a pot of water boiling with a dash of salt. Once it's boiling well, toss in the ginger and parboil for 30 seconds, then pour through a strainer. Pack this into your jar with the shiso leaves mixed in.
4.) Combine the vinegars, salt, and sugar in a pot and warm on medium heat till sugar is dissolved. Pour over the ginger into the jar.
5.) Leave uncapped on the counter for a bit till the steam has died down, then put in the fridge without a cap until cool. Cap tightly and leave in the fridge for at least a week before trying to eat it, a few weeks is best. This will last in the fridge for months even though it's not actually *canned*, due to the vinegar.
So yummy with rice balls!
If only I didn't have to slice it all... I bought two pounds of that stuff... Ugh...