The new ginger season is over….but let me tell you this story before getting too old. Anthocyanin, color pigment in new ginger reacts with vinegar in the pickling liquid and turns the sliced ginger to petty pink color. No synthetic food coloring is involved. Changing of the color, however, does not happen all the time. This summer I pickled new ginger roots that came from two different farmers at Union Square Market here in New York. One farmers’ new ginger did not...
Read MoreMake Your Own No-Chemical-Added Pink Gari, Pickled Ginger
Zaid recently brought to Union Square Greenmarket his first, successful harvest of young ginger, shinshoga. Shinshoga, is a young ginger as opposed to old ginger, whose skin is light brown, flesh is yellow in color, and texture is firm & stingy. Rhizome of young ginger is moist, crisp and smooth. The color of its skin and flesh are white. This is the ginger which we use to make gari, pickled ginger, which accompanies sushi and sashimi dishes at Japanese restaurants....
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