Ginger is spicy, aromatic and essential in cuisines all over the world. This gnarled tropical plant is often called a root but is actually a ‘rhizome’-an underground stem. It is used fresh, dried, ground, candied and preserved; it’s tan-colored with a papery skin that is usually peeled. The flesh is yellow, pungent in flavor, fragrant and has fibers running the length of it. Typically, the younger the ginger, the less fibrous, pungent and spicy (and the more translucent the skin); more mature ginger can be downright hot. It contains a substance related to capsaicin, which makes chilies hot.
Buying and storing: Look for a plump piece that is heavy for its size and not too fibrous. Break off a piece from a large branch; if it does not make a clean break, move on to a fresher piece if that is an option. Store wrapped loosely in plastic in the refrigerator for as long as 2 weeks; use it before it shrivels.
Preparing: Scrape off the papery skin of ginger with the blunt side of a knife, the edge of a spoon or a vegetable peeler. You can also peel it with a paring knife, which is faster even if less economical. If the skin is thin enough, you do not even need to peel it. Grate the ginger, julienne and mince it, or cut it into coins.
Best cooking methods: In stir-fries and other sautes, soups and braises; raw in salads. Other vegetables can be used to substitute. Only galangal comes close, but that is hard to find. Dried ground ginger is useful in many sweet and savory dishes, including gingerbread and curries.
Pickled Ginger
MAKES: 4 servings
TIME: At least a day
Homemade pickled ginger is easy, keeps in the fridge for a couple of weeks, and is far better than the pink-tinted stuff served at most Japanese restaurants, especially if you start with young, thin-skinned ginger. Use as a condiment with Sushi Bowls, sushi rolls and sandwiches of all kinds.
Ingredients:
- 1 large piece fresh ginger (about 4 ounces)
- 1 tablespoon salt
- Rice vinegar as needed
- 2 tablespoons sugar, or more to taste
Steps:
- Peel and thinly slice the ginger, using a mandolin if you have one. Toss it with the salt and let it stand for an hour. Rinse thoroughly, drain and put in a 1-pint glass or ceramic container with a tight-fitting lid.
- Combine about 1/4 cup rice vinegar with an equal amount of water and the sugar in a small saucepan. Stir over low heat until the sugar dissolves. Taste and add more sugar if you like. Cool slightly and add to the ginger.
- If the liquid does not cover the ginger, add more vinegar and water in equal parts. Cover and refrigerate. You can begin eating the ginger within a day, though it will improve for several days and keep for up to a couple of weeks.
- If you are planning to make Citrus-Pickled Ginger. Add the zest from 1 orange, lemon or tangerine, 2 limes or 1/2 grapefruit to the rice vinegar and sugar mixture.
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