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Old 10-18-2006, 10:20 PM   #11
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Quote:
Originally Posted by cliveb
I believe I read somewhere that you need to use VERY fresh, young ginger. I grow a little in the garden, and when it's very fresh and young, you can rub off the skin with your finger. The ginger is also a little bit pink.

However... since I've never made it, I'd hazard a guess at the food colouring ...
Oh, I actuallly have some fresh ginger root--with the leaves on. There is virtually NO skin at all--and it is a bit pink veined. Interesting.
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Old 10-19-2006, 02:38 AM   #12
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BoyWithSpoon,

To add to my comments posted earlier, I used young ginger and after preserving it for sometime (in the fridge), it turned pinkish. Of course initially it was whitish. I ate quite a bit of sushi while in Singapore and the ginger pickle in there is always yellow. Maybe it is coloured with tumeric. Be it yellow, pink, red, the colour doesn't matter cos' the proof of eating is always in the pudding.
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Old 10-19-2006, 04:16 AM   #13
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The two common ways of doing it are:

1. Using young, pink ginger like clive suggested, or

2. Letting the ginger sit in your refer for a longer period of time (2-3 months). The ginger will then turn pink naturally.
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Old 10-21-2006, 05:42 PM   #14
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Quote:
Originally Posted by ironchef
The two common ways of doing it are:

1. Using young, pink ginger like clive suggested, or

2. Letting the ginger sit in your refer for a longer period of time (2-3 months). The ginger will then turn pink naturally.
Course, you could always tell it a very rude joke, then it would go pink with embarrasment
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Old 10-21-2006, 05:47 PM   #15
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Quote:
Originally Posted by cliveb
Course, you could always tell it a very rude joke, then it would go pink with embarrasment
.......................
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Old 10-23-2006, 09:14 AM   #16
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Thanks for the help everyone!
Hopefully one day I'll graduate and become BoyWithFork. Till then...

-BoyWithSpoon
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Old 10-30-2006, 11:14 AM   #17
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hello everyone.
I've been working with the gari (sushi ginger) and just thought I'd provide an update:
1) I still haven't gotten that pink color.
2) Must use rice vinegar and not white vinegar (as I originally used).
3) adding some honey helps alot.
4) someone also told me to add some mint, but I haven't tried it yet.
5) I recommend slicing the ginger before pickling, at least a bit, because otherwise the slices are too firm.

-BWS
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Old 11-03-2006, 11:16 AM   #18
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Quote:
Originally Posted by Gretchen
I have always assumed the pink slices were artificially colored.

Same here. If they don't taste weird, then you are doing somehting right.
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Old 12-10-2006, 04:11 PM   #19
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Apple vinegar

Apple vinegar is also great for pickling ginger!
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