Pickled Ginger (Sushi Ginger)

Step 1

Clean the airtight container with warm water and detergent. Rinse off the detergent completely. Air dry the container. Then clean it with alcohol, such as vodka, with a kitchen cloth.

Step 2

Place rice vinegar, sugar, salt and water in a pan, and add medium heat. Allow sugar and salt completely to dissolve. Turn off the heat once it's boiled. Set aside.

Step 3

Clean the ginger with water. Remove the pink stem. Set aside the stem.

Step 4

Peel the skin of the ginger with a spoon. Slice them finely along the fiber. Use a peeler to cut thinly and evenly. Or use a slicer or a knife if you prefer it a little more thicker.

Step 5

Transfer the ginger into water on a pan on medium heat until it boils. It takes 3 minutes. Do not boil longer. Keep the ginger moist but drain water.

Step 6

Once the ginger has slightly cooled down, remove water from the ginger by hand. Do not squeeze the ginger, but pile the sliced ginger on one hand and push from top to the bottom with the other hand.

Step 7

Place the cooked ginger in the air tight container. Add ginger vinegar and top up with sliced pink stems. Leave it in the fridge for an hour. Ready to serve! Enjoy!