Korean Cooking: A Pickled Ginger Side Dish for the Table
What with moving and wrapping up the semester at school, I haven’t really been getting into any new Korean recipes as of late. That doesn’t mean I haven’t been cooking or haven’t been cooking Korean food though, lately just sticking to the things I know. A couple weeks ago I really had a craving for ginger. I love love love ginger, or gari, with sushi and decided I’d make my own pickled ginger side dish for our table. It may not be a normal Korean side dish, but our table has become quite the place for fusion meals. Pasta isn’t complete without some fermented garlic between bites and eggs and hash browns in the morning are pleasantly accompanied by kimchi. I think ginger on the table will be just the thing with fish or chicken or just as a palette cleanser at the end of a meal.
I checked a few different recipes and opted for this one from taste.com.au which I tweaked a little bit for the amount of ginger I was working with and comparisons to other recipes online.
Ginger (I had about 2 thick roots)
1 Cup Rice Vinegar
1 Cup Water
1/3 Cup Sugar
1 Tsp. Sea Salt
1. Wash the ginger thoroughly and then taking a spoon peel off the skin.
2. Slice the ginger as thinly as possible.
3. Put the ginger in a bowl and sprinkle with 1 teaspoon of salt. Mix it well with your hands and let it sit for 30 minutes.
4. After the ginger has rested, squeeze any liquid you can out of the ginger.
5. In a pan, heat the rice vinegar, water and sugar until the sugar has dissolved then raise the heat and bring the mixture to a boil. Once it comes to a boil turn off the heat.
6. Pour the vinegar mixture into a jar over the ginger already inside and let it sit for five minutes.
7. Put the lid on after 5 minutes and place it in the refrigerator for at least 12 hours before eating.