Ginger Love (and a recipe for how to make sweet pickled ginger at home)

I am a ginger devotee. It is probably one of my most favorite ingredients to eat or cook with. At Japanese restaurants there is never enough pickled ginger on my plate and I am willing to endure the hollow, sour feeling in my stomach that comes free eating far too much pickled food in one seating. Oddly, I have never attempted to make my own pickled ginger. Today, however is a new day, and guess what, I made what will now most likely become a staple in my kitchen—pickled ginger! 
What brought it all to the forefront was a batch of fast pickled radishes I put together at the food truck yesterday. I was needing a little salad pizazz and had a small bin full of fresh pink radishes (I’ll actually give you all that recipe another time, once I figure out the precise proportions to use.) Either way, yesterday evening I was too tired to bother with ginger but my mind was already running with ginger thoughts and laughing at the idea I had never before even tried to make my own fast pickled ginger. Well today it was my priority. Between biscuits and omelets, pies and ice tea, I shuffled aside some time for ginger experimentation. 
The result is utterly satisfying. After eight hours of soaking, the pickles are fantastic; bright, extremely potent, sweet and with a true bite. I will bet tomorrow and even the day after, they will have come to terms with their fate and settled down to a somewhat milder delivery of their pickled ginger charm.  <!– /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:”MS 明朝”; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:””; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; msoascii-font-family:Cambria; msoascii-theme-font:minor-latin; msofareast-font-family:”MS 明朝”; msofareast-theme-font:minor-fareast; msohansi-font-family:Cambria; msohansi-theme-font:minor-latin; msobidi-font-family:”Times New Roman”; msobidi-theme-font:minor-bidi;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; msoascii-font-family:Cambria; msoascii-theme-font:minor-latin; msofareast-font-family:”MS 明朝”; msofareast-theme-font:minor-fareast; msohansi-font-family:Cambria; msohansi-theme-font:minor-latin; msobidi-font-family:”Times New Roman”; msobidi-theme-font:minor-bidi;} @page WordSection1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} –>

ginger

ginger, pickling, sweet pickled ginger, Japanese style pickled ginger
Pickled Ginger Recipe
First wash and peel your ginger then slice very thinly until you have about one cup. I used a peeler, but a cheese slicer could work as well. Be sure to follow the grain or the ginger will be rougher in texture. Also note, the ginger gets more stringy as it gets closer to the center so optimally just use the outer portion for this recipe. Place the ginger in a bowl and mix with the following ingredients and then let sit covered in the refrigerator for at least 8 hours: 
1+1/2 teaspoons sea salt
1/3 cup white sugar
1/2 cup rice vinegar
1 cup water
Please enjoy and let me know how they come out!
                                                        ~Marica

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