PICKLED GINGER (raw-vegan)
Sushi is never the same without PICKLED GINGER. I love the slightly sweet and spicy flavor of it, I always have extra to eat it by itself too. I have had many commercially produced pickled gingers in my day but wondered, how do they make it? Not only how but with WHAT? This began a thought; how can I take this common Japanese condiment and give it a completely raw and healthy twist while maintaining the traditional flavor and texture? How can I make it out of raw and organic ingredients? I figured there was some “secret” ingredient aka MSG or worse in it that gives it the distinct flavor. After doing some research, I found that making your own isn’t hard at all, it just takes time. I also found that the ingredients are pretty simple and YES they do have raw and organic versions of them. Pickled ginger is mature ginger root, vinegar, sugar and coloring (to make it pink). Well I have ALL of these as staples in my kitchen. I have a nice big ginger root, raw cider vinegar, raw sugar and fresh beets for coloring. Not only do I have all of these ingredients in raw form but they are all also organic; I am excited! After experimenting I also found that the trusty vegetable peeler I have is perfect for slicing it paper thin. So now that I have everything I need to re-create a raw organic version of pickled ginger, it is off to the kitchen to make up a batch!
MAKES ABOUT 1 CUP OF PICKLED GINGER
1 1/2 cup of fresh mature organic ginger root slices (see instructions on how to make)
1/2 cup raw organic cider vinegar
1 TBSP fresh organic beet juice
2 TBSP raw organic granulated sugar
1 pint glass jar with fitting lid
In a medium bowl combine the vinegar, beet juice and sugar until the sugar is full dissolved, this is your marinade. Use a vegetable peeler and peel the skin from the ginger root, rinse well. Lay the peeled root on a flat surface. Use the vegetable and slice the root length wise to make thin strips. Add these slices to the marinade, mix well and allow to set for 12 hours. Mix well again, be sure that all of the ginger is coated. Allow to set at room temperature for another 48 hours, mix well every 12 hours. Sterilize the glass jar with hot water and dry. Place the pickled ginger in the jar and top with the remaining marinade. Refrigerate up to 1 month.