We sent my father shopping with a list that was pretty foreign to him. Luckily, the lady at the fruit store pointed him towards all the correct ingredients and we were able to make Stephanie’s soba noodle salad. Unluckily, he had no idea what the ingredients were or what quantities to get, and he came home with a foot of ginger! What did we do with all that ginger? Why, pickle it of course! Pickled ginger is definitely a staple at sushi restaurants, but now we can eat it whenever we make Asian-inspired meals.
This was a really simple recipe, something that can be whipped up on a weeknight or while doing some prep work in the kitchen.
- 1 pound of ginger, peeled and sliced very thinly (use a mandolin or vegetable peeler)
- 1 teaspoon salt
- 1 1/2 cups rice vinegar
- 1 cup sugar