Japanese Pickled Ginger

Instructions

1. Prepare the ginger
   Peel the ginger using the edge of a spoon, scraping off the thin skin. Slice the ginger as thinly as possible, ideally using a mandoline slicer or very sharp knife. Aim for paper-thin slices that are slightly translucent.
2. Salt the ginger
   Place the sliced ginger in a bowl and sprinkle with 1 tablespoon of sea salt. Mix well and let sit for 30 minutes. This will help draw out excess moisture and soften the ginger.
3. Blanch the ginger
   Bring a pot of water to a boil. Drain the salted ginger and rinse thoroughly under cold water. Blanch the ginger in boiling water for 30-60 seconds, then immediately plunge into ice water to stop the cooking process. Drain well and pat dry with paper towels.
4. Prepare the pickling liquid
   In a small saucepan, combine the rice vinegar, sugar, kosher salt, mirin, and sake (if using). Add the beetroot slices if you want naturally pink ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, about 3-5 minutes. Remove from heat and let cool slightly.
5. Pickle the ginger
   Pack the blanched ginger slices into sterilized glass jars. If using, add the kombu seaweed. Pour the warm pickling liquid over the ginger, making sure it's completely submerged. If using beetroot, you can add a few slices to the jar for color. Seal the jars and let cool to room temperature.
6. Refrigerate and age
   Once cooled, refrigerate the pickled ginger for at least 24 hours before eating, though 3-7 days will develop better flavor. The ginger will naturally turn a light pink color if you've used young ginger, or from the beetroot if added. It will keep in the refrigerator for up to 6 months.