Pink pickled ginger

Pink pickled ginger

By
From
Poke
Makes
10 bowls
Photographer
Matt Russell

This palate-cleansing pickle adds a fiery, sweet addition to our bowls. The key is to find young ginger. We like to add an umeboshi plum to add extra colour and tartness to the pickle.

Ingredients

Quantity Ingredient
200g young fresh ginger, (look out for the pink tips)
11/2 teaspoons sea salt

Pickling liquor

Quantity Ingredient
100ml rice wine vinegar
100ml water
60g sugar
11/2 teaspoons sea salt
1 umeboshi plum
or 1 fresh shiso leaf

Method

  1. Peel or use a spoon to scrape the skin off the ginger and slice it as thin as possible with a mandoline. Salt the ginger for 5 minutes to draw out the moisture. Then rinse.
  2. Bring a small pan of water to the boil and blanch the ginger for 2 minutes, then drain and press to squeeze out the water. Put the ginger into a sterilised, airtight container.
  3. In a separate saucepan, heat the pickling liquor ingredients over a medium heat until the sugar dissolves, then bring to the boil. Pour the pickling liquor over the ginger and let it cool, then transfer the container to the fridge.
  4. The ginger will take a few days to pickle, but will last for months in the fridge.
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