Makes 1 Quart (32 ounces)
This is a tart tasting pickle with a little heat made famous
in sushi bars. Our recipe produces a live-culture product.
— Adapted by B. Hettig, original by Karen Bard
INGREDIENTS: The ginger should be fresh, plump and
shiny looking—not withered. Use a very sharp mandoline slicer or razor-sharp knife to slice the ginger paper thin.
| gingerroot |
3 c. |
peeled, thinly sliced |
| sea salt |
1 TBS. |
mixed in 2 cups water |
| dry sherry |
1 c. |
|
| spring water |
1 c. |
|
| maple syrup |
6 TBS |
|
FERMENT: Use unpasteurized soy sauce and brown rice vinegar for best quality. Find at natural food stores.
| brown rice vinegar |
1 c. |
| soy sauce |
1/2 c. |
1 Peel the ginger, slice as thinly as you can. Soak the ginger in the 2 cups of brine for an hour. Rinse.
2 Bring sherry, water, and maple syrup to a simmer; add ginger, barely simmer for 35 minutes covered. Then cool.
3 Pour vinegar and soy sauce into the canister.
4 Pack the ginger and liquid into the canister, making sure brine is above the ginger slices.
5 Review pages 6 and 7 of the Perfect Pickler Instruction - Recipe Booklet and go to Step 4 to complete
the recipe.
