YOUNG GINGER RECIPE RECIPES

Steps:

• Make sure to use a young ginger root, which is tender, less pungent and has a very thin skin.
• Cut the ginger root into about 4cm (1.6") pieces.
• Using a spoon, scrape off the skin.
• Rinse the ginger root. Remove the moisture with a paper towel.
• Now, thinly slice the ginger. Like shown, slicing the root along the grain will give it a pleasant texture and also help to avoid breaking.
• She is living dangerously here, but we recommend using the safety holder that often comes with a mandoline slicer.
• Soak the ginger slices in water for about 15 minutes to help remove any unwanted flavor and reduce the pungent taste.
• Now, let’s make the sweet vinegar. In a pot, combine the water, raw sugar, regular white sugar and salt. Turn on the burner. Stir to mix.
• Now, the sugar is completely dissolved. Remove the pot. Combine the sauce with the vinegar.
• Use an acid-resistant glass or enameled container and sterilize it with boiling water.
• Now, strain the ginger root and submerge it in boiling water.
• Allow it to boil and then cook for about 1 to 2 minutes. If it is too pungent for you, cook for an additional 30 seconds.
• Now, it is ready. Remove and drop the strainer on a kitchen towel many times to remove the excess water completely.
• Place the ginger slices into the sterilized container.
• Add about 3 tablespoons of the sweet vinegar sauce.
• Toss to coat evenly.
• Then, tightly squeeze the ginger to remove the sweet vinegar sauce as much as possible. This will avoid diluting the sauce and help to improve the shelf life.
• Now, pour in the rest of the sweet vinegar.
• Finally, let it sit in the fridge for at least half a day and you’ll be able to enjoy the refreshing sushi ginger!
• This natural pink color is derived from the pigment, anthocyanin in young ginger roots and it is known to appear pink in an acidic state.

Steps:

• Make sure to use a young ginger root, which is tender, less pungent and has a very thin skin.
• Cut the ginger root into about 4cm (1.6") pieces.
• Using a spoon, scrape off the skin.
• Rinse the ginger root. Remove the moisture with a paper towel.
• Now, thinly slice the ginger. Like shown, slicing the root along the grain will give it a pleasant texture and also help to avoid breaking.
• She is living dangerously here, but we recommend using the safety holder that often comes with a mandoline slicer.
• Soak the ginger slices in water for about 15 minutes to help remove any unwanted flavor and reduce the pungent taste.
• Now, let’s make the sweet vinegar. In a pot, combine the water, raw sugar, regular white sugar and salt. Turn on the burner. Stir to mix.
• Now, the sugar is completely dissolved. Remove the pot. Combine the sauce with the vinegar.
• Use an acid-resistant glass or enameled container and sterilize it with boiling water.
• Now, strain the ginger root and submerge it in boiling water.
• Allow it to boil and then cook for about 1 to 2 minutes. If it is too pungent for you, cook for an additional 30 seconds.
• Now, it is ready. Remove and drop the strainer on a kitchen towel many times to remove the excess water completely.
• Place the ginger slices into the sterilized container.
• Add about 3 tablespoons of the sweet vinegar sauce.
• Toss to coat evenly.
• Then, tightly squeeze the ginger to remove the sweet vinegar sauce as much as possible. This will avoid diluting the sauce and help to improve the shelf life.
• Now, pour in the rest of the sweet vinegar.
• Finally, let it sit in the fridge for at least half a day and you’ll be able to enjoy the refreshing sushi ginger!
• This natural pink color is derived from the pigment, anthocyanin in young ginger roots and it is known to appear pink in an acidic state.