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Hands-on Time
25 Mins
Steep Time
8 Hours
Yield
Makes about 3/4 cup
Photo: Aya Brackett; Styling: Alessandra Mortola

How to Make It

Step 1

Put beet in a small saucepan with water to cover by 1 in. Bring to a boil, then simmer until tender when pierced with the tip of a small knife, about 25 minutes. Drain. When cool enough to handle, peel and cut into quarters.

Step 2

Meanwhile, put ginger in a medium saucepan with water to cover by 2 in. Bring to boil. Drain and repeat process once or twice more, depending on the spiciness of the ginger. It should have a strong taste but not be too spicy.

Step 3

Combine rice vinegar and salt with 1 cup water in a small bowl, stirring to dissolve salt. Add ginger and beet, cover, and chill overnight.

Step 4

Make ahead: Up to 2 weeks, chilled.

Step 5

Note: Nutritional analysis is per tbsp.

Peko Peko catering, Oakland, California

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