When you find fresh ginger, do try this – it’s less sweet and much healthier than the commercial product. It’s a perfect palate cleanser to have with any of the sushi in this book.
Place the ginger in a bowl and sprinkle with some salt. Set aside for 10 minutes.
Combine the salt, vinegar, sugar, sake and
Use clean hands to squeeze the ginger to remove any excess liquid and place the ginger in a sterilised jar. Pour the warm pickling liquid over the ginger and leave to pickle overnight.
You can eat this the next day, but it tastes better after 3 days. Keep refrigerated for up to 1 month.
© 2020 All rights reserved. Published by Murdoch Books.