"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-18-2006, 02:44 PM   #1
Assistant Cook
 
Join Date: May 2006
Location: NY
Posts: 16
Question Ginger slices for sushi

hello everyone,
its been awhile since my last post, but I'm happy to say that I've been experimenting and trying new techniques and such.
anyways, I've been trying to make the ginger slices served with sushi. the recipe I got was to salt peices of ginger, and then lit it sit in a solution of vinegar and sugar for a week. well, I've done that and it doesn't look right. it doesn't have that characteristic pink color.
do I just need to wait longer? am I missing something?

all help is appreciated!
BoyWithSpoon

BoyWithSpoon is offline   Reply With Quote
Old 10-18-2006, 02:59 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Hi there!

This is what I found. Maybe it will help. I have bought homemade pickled ginger from an Asian market that I frequent and it wasn't pink either.

I would rinse the salt off before pouring the vinegar solution over it.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-18-2006, 03:01 PM   #3
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
I think you should preserve it a bit longer if you want that pinkish colour. Personally, I prefer a whitish colour, just like the ones packed in jars found in Asian supermarkets. But I do not wish to trade colour for additives.
boufa06 is offline   Reply With Quote
Old 10-18-2006, 03:22 PM   #4
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
I have always assumed the pink slices were artificially colored.
Gretchen is offline   Reply With Quote
Old 10-18-2006, 04:18 PM   #5
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
I always assumed they used red wine vinegar or some sort of reddish vinegar to add the color.
college_cook is offline   Reply With Quote
Old 10-18-2006, 04:36 PM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Supposedly the color happens naturally but I read where it can be enhanced by a bit of grenadine.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-18-2006, 06:23 PM   #7
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
......will you become YoungManWithFork soon? :cheeky-smiley-004:

(come on - I'm not the only one that thought of it!) - lol

Sorry BoyWithSpoon

Did your ginger turn at ALL? I don't think it's going to matter in the taste IMHO.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-18-2006, 06:29 PM   #8
Head Chef
 
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
Quote:
Originally Posted by kitchenelf
......will you become YoungManWithFork soon? :cheeky-smiley-004:

(come on - I'm not the only one that thought of it!) - lol
I thought it, but refrained. I wish I hadn't, but sometimes I am just so restrained!
bullseye is offline   Reply With Quote
Old 10-18-2006, 06:38 PM   #9
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
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 ...
cliveb is offline   Reply With Quote
Old 10-18-2006, 07:02 PM   #10
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
clive - yes, I have been reading that same thing about the young ginger. I also read something interesting - it said if you are using an older ginger pour boiling water over it for about 30 minutes - drain - then start the vinegar/water process - this one didn't even use any salt.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-18-2006, 09:20 PM   #11
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
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.
Gretchen is offline   Reply With Quote
Old 10-19-2006, 01:38 AM   #12
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
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.
boufa06 is offline   Reply With Quote
Old 10-19-2006, 03:16 AM   #13
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 10-21-2006, 04:42 PM   #14
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
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
cliveb is offline   Reply With Quote
Old 10-21-2006, 04:47 PM   #15
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by cliveb
Course, you could always tell it a very rude joke, then it would go pink with embarrasment
.......................
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-23-2006, 08:14 AM   #16
Assistant Cook
 
Join Date: May 2006
Location: NY
Posts: 16
Thanks for the help everyone!
Hopefully one day I'll graduate and become BoyWithFork. Till then...

-BoyWithSpoon
BoyWithSpoon is offline   Reply With Quote
Old 10-30-2006, 11:14 AM   #17
Assistant Cook
 
Join Date: May 2006
Location: NY
Posts: 16
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
BoyWithSpoon is offline   Reply With Quote
Old 11-03-2006, 11:16 AM   #18
Assistant Cook
 
Join Date: Oct 2006
Posts: 39
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.
__________________
www.myFreecookBooks.com
free cook books for everything !
NightsinCalifornia is offline   Reply With Quote
Old 12-10-2006, 04:11 PM   #19
Assistant Cook
 
osowakki's Avatar
 
Join Date: Dec 2006
Location: Israel
Posts: 7
Apple vinegar

Apple vinegar is also great for pickling ginger!
__________________
https://www.makemysushi.com - Best sushi-guide online!
osowakki is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 02:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.