Homemade Pickled Ginger / Gari

Young ginger is a summer season ingredient; so it's best to pick it up fresh at your local Asian grocery store that has it before summer ends. I picked this up from Portland's Fubonn Asian supermarket on the southeast side of the metro. Inexpensive, for what it is. Though, I'm not going to break even on cost with preparing it into pickled ginger compared to what it costs already prepared. At least it won't have any of that nasty pink food coloring.

I made it from this recipe ratio from Just One Cookbook and let's just say that I'm very disappointed in the thinness that a Cook's Illustrated top recommended mandoline has done with these ginger slices. I could have sliced them thinner with a knife. They taste OK, though, more like ginger pickles than the pickled ginger you'd eat with sushi. There was no pink to the young ginger to begin with, so these didn't turn a shade of pink while fermenting. In fact, they are of a light brown color.

TheFoodening Blog: pickled ginger, ready to eat