Even though this time at home during social distancing has been a time of shifting priorities and relearning how long somethings now take. I’m sure you are also rearranging cabinets to hold the extra groceries and entries to house your packages while they wait the time before you can open them with out having to spend time wiping it all down.
On my list of one hundred things for the year there is usually a few (or 20) pickled/ jam/chutney/fermented type entries. I do like how these things can add to everyday meals but am often lost as to how/what to use them.
Sushi is one of my favorite foods. This is also usually on my list of 100 “make sushi”. I did make avocado rolls earlier this year and they turned out ok. We’ve made poke bowls at home so the next logical step for me was to try and make pickled ginger.
It actually was easy. To slice up the ginger I tried using the mandolin but it was still slicing the ginger thicker than I wanted. However in the end I used even the ones I thought were too thick and it turned out fine.
Enjoy this with your homemade sushi or on top of avocado toast (just watched one of my teens do this). I’ll have to look on Pinterest to see what else people are using pickled ginger for.
With the end of week three of social distancing I am reflecting on My 19 For COVID-19. I made a sourdough starter and am researching recipes. I am spending time with my new Turtle cat. And I am trying really hard to eat some salad everyday.
One of the things that I find hard on our avoidance diet is salad dressing. I like making salads but just greens with dressing often is hard since it seems like it should be fast and easy, but is not. One of the dressings that I make is the carrot ginger dressing you often see at sushi restaurants. Making it at home lets you control the consistency and the amount of oil in the dressing. In this recipe I often leave out the oil/water or add just a small amount of water to make it more pourable.
Enjoy this over greens, cucumbers and avocado, or a poke bowl