Pickled Ginger - alive magazine
The pickled ginger provided with almost every sushi dish is meant to be eaten as a palate cleanser between different cuts of fish or at the end of the meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Ingredients
- 1/2 lb (225 g) fresh ginger
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) unseasoned rice vinegar
- 1/3 cup (80 mL) water
- 2 Tbsp (30 mL) agave nectar
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