Homemade pickled ginger
Alcoholic beverages
Have you ever wondered why that pile of pickled ginger next to your sushi roll is dyed pink? It's obviously an artificial addition, but did you know that there is a natural reason why it is even done in the first place? It turns out pickled ginger, or gari, will develop a natural pale pink tint when made with fresh baby ginger. I had no idea! But when you see a chunk of freshly harvested baby ginger, it's obvious why. Baby ginger, with its paper thin skin and distinctive dark pink tips, is harvested in the fall when it is still young and tender, compared to mature ginger (the kind you buy in the grocery store) which is left in the ground for up to a year, during which time it develops a much thicker skin and a tougher, more fibrous texture. It's those distinctive pink tips that turn the pickled ginger a pale blush pink without any added coloring. Many brands of commercially produced gari are colored pink with artificial color or with beet juice, to intensify the color or because the
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