Korean Cooking: A Pickled Ginger Side Dish for the Table
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.
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Ingredients
- Ginger (I had about 2 thick roots)
- 1 Cup Rice Vinegar
- 1 Cup Water
- 1/3 Cup Sugar
- 1 Tsp. Sea Salt
Directions
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.
8. Enjoy!
Is ginger healthy?
Not only is ginger delicious, but it is also quite healthy and helps in treating the loss of appetite, nausea, upset stomach, morning sickness and motion sickness. Ginger also helps as an anti-inflammatory, so it’s helpful to eat while experiencing muscular discomfort. Make your own ginger and enjoy not only the taste but the healthy benefits your bringing to the table. This recipe turned out great, though may be a bit strong for some people. I love ginger, so it’s perfect for me.
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