Last night I was using my beloved Personal Trainer:Cooking for DS to make my lunch for today. The dish was a simple sushi rice with tuna and broccoli. The best thing to come out of it though was a way to make pickled ginger in a snap. I personally love pickled ginger and would be content to just eat a pile of it smothered in wasabi soy sauce, so this is a nice way to make a quick little pile if you dont have time to run to the market.
In a pan boil some water and add a bit of sal. Peel the ginger root and VERY thinly slice it...I would suggest using a vegetable peeler or cheese shredder to get them paper thin. Once the water has come to a boil, toss the ginger in for a few minutes.
While the ginger is boiling mix together equal parts sugar and rice vinegar in a bowl and add a touch of salt. Make sure all the ingredients dissolve!
Remove the ginger from the pan and blot on a paper towel to remove the water. Drop the ginger in the sweetened vinegar and let sit for a minute or two. Remove the ginger from the vinegar, drain and enjoy!
Simple huh? FYI depending on the age of the ginger and how long you let it sit in the vinegar, it may or may not turn pink. Dont worry the taste will be relatively the same. Mine happened to stay a yellowish color but it still tasted delicious.