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Red pickled ginger |

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Evening cafeteria

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Ingredients

fresh ginger : 300g
(A) Vinegar : 120㏄
(A) Sushi vinegar : 30㏄
(A) Water : 50㏄
(A) sugar : 1/2 teaspoon
Yukari : 2 tablespoons
梅干し : 2個

Time required

40minutes

Procedure

1) make dipping sauce 01:00
Add (A) to a bowl and mix.
Add yukari to the dashi pack.
Soak in the bowl containing (A) and set aside.
2) 生姜を切る 02:00
生姜を洗う。
生姜の傷んでいるところなどをペティナイフで取り除く。
皮ごと千切りにする。
3) 生姜を茹でる 03:44
Bring water (not listed) to a boil in a frying pan.
Add 2 and boil for about 30 seconds.
Drain in a colander.
Put some kitchen paper on the bat, put ginger on it, and dry it in the refrigerator for 30 minutes.
4) 仕上げる 04:52
Put 3 in the storage bag.
Squeeze out the soup pack from 1 and add the dipping soup to the storage bag.
Poke a few holes in the umeboshi with chopsticks and add to the storage bag.
Lightly knead the storage bag and close the bag so that the whole ginger is soaked in the pickling juice.
Place in the refrigerator for 1-2 hours.
Take out the umeboshi and complete.

Point

・Use one pack for soup stock or tea.
・When cutting ginger, a petty knife is useful for removing dirt and damage.
・Remove any black or damaged parts on the small protrusions of the ginger.
・In step 4, put the ginger in a sterilized jar instead of a storage bag.
・If you want to ripen red pickled ginger, change the time in the refrigerator in step 4 from "1-2 hours" to "2-3 days".
・The required time does not include the time for soaking in the refrigerator in step 4.