Ingredients
Fresh raw ginger, peeled
A pinch of Hawaiian or kosher salt (ideally red if you have it)
3-4T white sugar
3-4T American vinegar (use the same amount of each)
1 drop of red or neon pink food coloring (optional, for aesthetics)
A pinch of Hawaiian or kosher salt (ideally red if you have it)
3-4T white sugar
3-4T American vinegar (use the same amount of each)
1 drop of red or neon pink food coloring (optional, for aesthetics)
What To Do
Slice ginger into paper-thin layers. Add a very small amount of salt and mix.
In a separate bowl, add equal part of sugar and vinegar. Equal parts is more important than having a fixed measurement, especially since the size of ginger knobs is very variable. Make enough to cover the all of the ginger you have sliced.
Mix well. Add food coloring and mix well. Add ginger. Pour into a small glass jar, put it in the fridge, and let the flavors mix together a minimum of 10 minutes and overnight if possible.
In a separate bowl, add equal part of sugar and vinegar. Equal parts is more important than having a fixed measurement, especially since the size of ginger knobs is very variable. Make enough to cover the all of the ginger you have sliced.
Mix well. Add food coloring and mix well. Add ginger. Pour into a small glass jar, put it in the fridge, and let the flavors mix together a minimum of 10 minutes and overnight if possible.
Notes
- It is important to slice shoga (show-gah) as thinly as possible. Use a very sharp knife to make paper thin slices.
- Aesthetically, it’s best to use white sugar and a hint of either red or neon pink (yes, really) food coloring.
- I do not recommend brown or raw sugar because it makes the end result look a little too much like old dead meat.
- You can, however, omit the food coloring and the shoga will be its natural light tan.