Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, cut the ginger root into about 4cm pieces.
Make sure to use a young ginger root,
which is tender, less pungent and has a very thin skin.
Using a spoon, scrape off the skin.
Rinse the ginger root.
Remove the moisture with a paper towel.
Now, thinly slice the ginger.
Like shown, slicing the root along the grain
will give it a pleasant texture
and also help to avoid breaking.
Chef's living dangerously here,
but we recommend using the safety holder
that often comes with a mandoline slicer.
Soak the ginger slices in water for about 15 minutes
to help remove any unwanted flavor
and reduce the pungent taste.
Now, let’s make the sweet vinegar.
In a pot, combine the water, raw sugar,
regular white sugar
and salt.
Turn on the burner.
Stir to mix.
Now, the sugar is completely dissolved.
Remove the pot.
Combine the sauce with the vinegar.
Now, strain the ginger root.
And submerge it in boiling water.
Allow it to boil and then cook for about 1 to 2 minutes.
If it is too pungent for you,
cook for an additional 30 seconds.
Now, it is ready.
Remove and drop the strainer on a kitchen towel
many times to remove the excess water completely.
Place the ginger slices into the sterilized container.
Add about 3 tablespoons of the sweet vinegar sauce.
And toss to coat evenly.
Then, tightly squeeze the ginger
to remove the sweet vinegar sauce as much as possible.
This will avoid diluting the sauce
and help to improve the shelf life.
Pour in the rest of the sweet vinegar.
Finally, let it sit in the fridge for at least half a day
and you’ll be able to enjoy the refreshing sushi ginger!
This natural pink color is derived from the pigment,
anthocyanin in young ginger roots
and it is known to appear pink in an acidic state.
To maintain a nice pink coloring
we used half regular white sugar
but either raw or regular sugar can be used.
Good luck in the kitchen!