• James

  

  13

  Re: Pickled ginger

  Thu, July 27, 2006 - 2:19 AM

  Oh. The recipe I have is taken from the Joy of Pickling
  
  4 oz. fresh ginger, peeled and sliced paper-thin
  2 cups water
  1/2 teaspoon plus a sprinkle of pickling salt
  1/2 cup rice vinegar
  1 1/2 tablespoons sugar
  1/2 teaspoon light Japanese soy sauce

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• • andy

    

    61

    Re: Pickled ginger

    Thu, July 27, 2006 - 10:43 AM

    if you want the pink color, you can add some red shiso leaf, or a little bit of ume plum (whole plum, paste, ume vinegar..) or, of course, red food coloring.

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  • • Chili

      

      109

      Re: Pickled ginger

      Thu, July 27, 2006 - 1:04 PM

      do you know the pink color comes from the use of fake sugar in the pickling process?
      >> real sugar keeps the golden ginger color, but the most often seen pink ginger comes from a chemical reaction of the naRsty artificial sugar that is usually used. ew. I like your idea andy of using red shiso or plum (or hows about beet!) to color the ginger if you must.

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    • • andy

        

        61

        Re: Pickled ginger

        Thu, July 27, 2006 - 2:08 PM

        <the pink color comes from the use of fake sugar in the pickling process?>
        
        where did you get this information from? i read ingredients and have never seen anything that would indicate the presence of "fake sugar" (whatever that is), though i have seen things like "red #40" etc. my understanding, which is in no way absolute, is that the pink color was traditionally acheived with shiso, and artificial colorants have been adopted over time.

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      • • Chili

          

          109

          Re: Pickled ginger

          Thu, July 27, 2006 - 3:02 PM

          hmm my sushi chef told me that years ago, and another sushi chef (at kai in maui) confirmed it > but I admit, they might have been wrong, and also me too for sharing that info :D

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        • • andy

            

            61

            Re: Pickled ginger

            Thu, July 27, 2006 - 5:11 PM

            well, i dont really know either.. it makes me wonder though, as no sugar substitute i know of (asparateme, etc) would impart a pink tint.
            
            i personally dont think i pink color is at all necessary, ginger looks just fine as is, or a yellow color can be imparted with a tiny (really, dont use much) slice of tumeric. i think your idea about beets is faboo too.

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