Pickled ginger, aka gari or sushi ginger, is known in the Eastern culture as a palate cleanser. It is hard to imagine this spicy and delicious condiment cleaning the palate, rather than livening it up.
I enjoy it served with baked ham, all different types of salads and even chopped up and added to tuna. As for the beet juice!? What a great twist of tartness and color!
- 2 (3-inch) pieces ginger
- 1/4 cup rice vinegar
- 3 tablespoons juice from can of beets
- 1 tablespoon + 1 teaspoon lemon juice
- 1/4 teaspoon each salt and black pepper
- 1 Peel ginger with a vegetable peeler and then slice as thin as possible without it breaking apart, either lengthwise or across; set aside. See NOTE
- 2 Bring the remainder of ingredients to a boil over high heat
- 3 Add ginger slices, stirring to separate each slice, and turn the heat off
- 4 Allow cooling in the pan enough to pour liquid and ginger into a container (that has a lid) without making a mess
- 5 Stir again to separate each slice, cover tightly and allow to cool to room temperature before transferring container into the refrigerator to completely cool before serving