Salted Ginger Dice
If you are making 1 4 oz salted ginger dice. (118ml) jar,Website:, use 1/4 cup (59ml) of rice vinegar, 1.5 tbsp. (13g) of sugar and 1/2 tsp. (3g) of salt.·Make sure you are using unseasoned rice vinegar. You can also use cider vinegar or distilled white vinegar.Turn the heat up to medium high until just boiling. Then, take it off the stove.Pour the pickling liquid over the ginger in your jars through a funnel. Wipe the sides of the jars with a clean towel.Screw the lid onto the jar. Allow it to cool on the counter. Then, place it in the refrigerator.·The ginger can be served after sitting in the refrigerator for 1 hour.Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.Use a vegetable peeler or mandolin to slice the ginger into thin strips. Transfer to a bowl and sprinkle with salt. Stir until well combined. Set aside for 30 minutes to allow the salt to extract excess liquid. Use your hands to squeeze any excess liquid from the ginger. Transfer the salted ginger dice to a sterilised jar.
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