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Homemade pickled ginger ✨ pickled ginger

【 Sweet pickled ginger 】

Made with fresh ginger ✨

It's sweet and sour

Perfect for resting chopsticks 🤤

Also to accompany sushi ◎

It's convenient to make it in advance ♪

[Materials]

150g fresh ginger

[Seasoning]

100 ml vinegar

sugar tablespoon 3

Salt 1 tsp

[How to make]

① Peel the ginger by rubbing it with the back of a knife and cut it into thin slices along the fibers.

② Boil water in a pot and blanch the ginger for about 1 minute.

③ Put the seasoning in a pot and heat until just before boiling.

Add the ginger and let it cool.

⑤ When it cools, put it in a storage container and store it in the refrigerator.

Can be stored in the refrigerator for about a month.

# ginger Recipes to make Seasonal ingredients Today's easy meal Recipe that goes well with sake

7/11 Edited to

新生姜の甘酢漬けは、旬の時期にしか味わえない爽やかな香りとシャキシャキとした食感が魅力です。私も初めて作ったときには、そのおいしさに驚きました。作り方はとてもシンプルですが、ポイントは生姜の皮を包丁の背でこすって優しくむくことと、繊維に沿って薄く切ること。これで味がしっかり染み込み、食感も良くなります。新生姜を湯通しするひと手間を加えることで、辛みが程よく和らぎ、甘酢の風味がより引き立ちます。調味料の砂糖や酢の配合は好みによって調整可能で、少し甘めにしたり酢を強めにしても美味しいです。保存容器に入れて冷蔵庫で冷やすと、味が落ち着いてさらに美味しくなります。実際に作り置きしておくと、お寿司を食べるときやお酒のつまみ、さっぱりとした箸休めが欲しいときにさっと出せてとても便利。約1ヶ月保存可能なので、旬の新生姜が手に入ったらまとめて作っておくのがおすすめです。さらに、新生姜の甘酢漬けはそのまま食べるだけでなく、刻んでサラダに加えたり、冷やし中華のトッピングとしても活躍。自家製なら保存料などの心配もなく、安心して楽しめます。ぜひこの時期に旬の新生姜で手軽に作ってみてくださいね。

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