Prepare to transform your ordinary kitchen into a gourmet Asian cuisine haven with this mind-blowing China Moon Pickled Ginger recipe! Imagine impressing your friends and family with a tangy, vibrant condiment that elevates every dish from ordinary to extraordinary. This simple yet magical recipe will transport your taste buds to the heart of Asian culinary traditions, all while being surprisingly easy to make at home.
Prep Time: 15 mins
Cook Time: 24 hrs
Total Time: 24 hrs 15 mins
Cuisine: Asian
Serves: 1 jar
Ingredients
- 1 cup fresh ginger, peeled and thinly sliced
- 1 cup rice vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon red food coloring (optional)
Instructions
- Begin by preparing your fresh ginger. Peel the ginger using a vegetable peeler or the edge of a spoon to remove the skin. Once peeled, slice the ginger thinly using a sharp knife or a mandoline for uniform thickness. Aim for slices about 1/8 inch thick to ensure they pickle properly.
- In a medium-sized saucepan, combine the rice vinegar, sugar, salt, and red food coloring (if using). Place the saucepan over medium heat and stir the mixture until the sugar and salt are completely dissolved. This should take about 5 minutes. Be careful not to bring the mixture to a boil; you just want it warm enough to dissolve the solids.
- Once the sugar and salt are dissolved, remove the saucepan from the heat and allow the pickling liquid to cool to room temperature. This step is important to prevent cooking the ginger when you pour the liquid over it.
- While the pickling liquid is cooling, prepare your jar. Choose a clean, sterilized jar with a tight-fitting lid. A pint-sized mason jar works well for this recipe. Make sure the jar is completely dry before adding the ginger.
- Once the pickling liquid has cooled, add the thinly sliced ginger to the jar. Pour the cooled pickling liquid over the ginger slices, ensuring that they are fully submerged. If needed, use a clean utensil to gently press the ginger down to remove any air bubbles and ensure it is covered by the liquid.
- Seal the jar tightly with the lid and give it a gentle shake to mix the contents. This will help distribute the flavors evenly.
- Place the jar in the refrigerator. Allow the ginger to pickle for at least 24 hours before using. The longer you let it sit, the more flavorful it will become. For best results, wait 2 to 3 days before tasting.
- Once pickled, the ginger can be used as a condiment for various dishes, added to salads, or enjoyed on its own. It will keep in the refrigerator for up to 2 months.
Tips
- Choose Young Ginger: For the best results, use fresh, young ginger with smooth, thin skin. It's less fibrous and provides a more delicate flavor.
- Slice Consistently: Use a sharp mandoline or very sharp knife to create uniform, thin slices. This ensures even pickling and a professional look.
- Sterilization is Key: Always use a clean, sterilized jar to prevent any bacterial growth and ensure your pickled ginger stays fresh longer.
- Patience Pays Off: While you can eat the ginger after 24 hours, letting it pickle for 2-3 days will develop a more complex and rich flavor profile.
- Customize Your Color: The red food coloring is optional. Traditional Japanese pickled ginger gets its pink hue from young ginger, but you can skip the coloring if you prefer.
- Storage Matters: Keep your pickled ginger refrigerated and tightly sealed. It will stay fresh for up to 2 months, making it a perfect make-ahead condiment.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 12g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
