2. Pickled Ginger
I love sushi for many reasons, and one of them is the yummy pickled ginger it comes with. Did you know you can make it easily at home? You will need a young, fresh ginger root, sugar, rice vinegar and water, and that’s it. Here’s how to make it.
Peel your ginger, slice it as thinly as possible (consider using a peeler or mandolin for that), sprinkle a bit of kosher salt over it and set it aside to soften. Then add them to a pot of boiling water and boil for 1-3 minutes. The longer you boil it, the more mild it will be. Drain the water completely – squeeze out any excess water and put the ginger into a clean, sterilized jar. Boil 100 mL of rice vinegar, 4 tablespoons of sugar, and 1/2 a teaspoon of salt until the strong vinegar smell has dissipated and pour over the ginger. Your ginger will be ready to enjoy in about 3-4 hours, and can be stored in the fridge for up to six months.