To make sushi ginger, only young ginger is used. It’s thinly sliced and then marinated in sugar and rice vinegar mixture. The sliced ginger will naturally become light pink color from the pink parts of the young ginger.
100mlrice vinegar(100 ml = right between 1/3 cup and 1/2 cup)
4Tbspgranulated sugar(4 Tbsp = 40-50 g)
½tspKosher salt(½ tsp = 1/4 tsp. table salt)
Gather all the ingredients.
Using a spoon, scrape off brown spots. Then thinly slice with a peeler.
Sprinkle ½ tsp. Kosher salt and set aside for 5 minutes. Then add the ginger into a boiling water and cook for 1-3 minutes. If you want to keep it spicy, take it out around 1 minute. Otherwise, 2-3 minutes is good.
Pour the water into a sieve and let the ginger slices drain completely by spreading them out in a single layer. With your clean hands, squeeze the water out and put them in a sterilized jar or Mason jar.
In a small pot, add 3.4 oz (100 ml) rice vinegar, 4 Tbsp. sugar, and ½ tsp. Kosher salt, and bring it to a boil till strong vinegar smell has evaporated. When it’s slightly cool, pour the liquid into the jar with sliced ginger.
Several hours later (minimum 3-4 hours), the ginger will turn slightly pink. The following day it will be even more pink. The pickled ginger can be stored in an airtight container in the refrigerator for up to 1 year.