Homemade Sushi Ginger Slices

Fresh ginger must be used; mature ginger is too spicy and has too many fibers. The texture of fresh ginger will be better.

Wash and scrape off the outer skin

Cut into very thin slices, sprinkle with salt and mix evenly. The thinner the slices, the better, generally not exceeding 1mm.

Sprinkle with salt and marinate for a while; it will release juice.

Pour out the juice, this way you can initially reduce the spiciness

Then put it into boiling water to blanch it, this way it further reduces the spiciness.

Scoop out and drain the surface water.

Put water and sugar into the pot, then add 2 grams of salt. Add the hibiscus, then simmer over low heat until it boils.

The choice of vinegar is quite crucial; the vinaigrette's flavor will only be good if the vinegar is good. I chose two types of vinegar, using 100 grams of each.

Remove the cooked roses from the water and take off the heat, then add the white vinegar.

Clean and disinfect the sealed jar. Put the ginger slices into the sealed jar. Pour in the candied rose hibiscus juice.

You can eat it after sealing and marinating for one day. Marinating for a few more days will reduce the spiciness. You can choose to pick out the roselle or leave it in. It can be kept sealed for one to two months without spoiling.

The pickled ginger slices, with their powdery color, just look appetizing.