Pickled Ginger

[karadekoolaid]

The ginger I grow in the garden is magnificent; soft earth and lots of rain this year have made it grow beautifully. It´s stem ginger, from what I understand ( quick look in the www!) and is very fragrant. The skin is paper-thin and peels off with a thumbnail, and the roots are tinged with pink.
There´s the question: Sushi pickled ginger is pink. I´ve just sliced a couple of roots paper-thin and pickled them in rice wine vinegar, BUT - what´s the chance of it turning pink? Does anyone know if there´s an additional ingredient which makes it change colour?

 

[medtran49]

Food coloring is added to make it that deep pink. Young fresh ginger will often have the pinkish tinge as you noted but it won't turn that darker pink unless you add food coloring. Or you could add beet juice or even a couple of slices of beet. There's nothing wrong with leaving it naturally colored unless you want that for presentation.

 

[karadekoolaid]

Hey, beet juice sounds like a wonderful idea! Thanks!

 

[Morning Glory]

Hey, beet juice sounds like a wonderful idea! Thanks!

Yeah - I've made it using beetroot juice. I just added some from a jar of pickled beetroot. Easy!