Japanese style pickled ginger
1 Bottle
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | 300 gr sliced ginger |
| 1 | cup | Rice vinegar |
| ½ | cup | Or more sugar |
| 1 | tablespoon | Salt |
| ⅓ | cup | Water |
Soak 300 gms sliced ginger in ice water with a little vinegar for a few hours. Drain. The ginger should then be blanched in salty boiling water, drained, and allowed to cool.
Bring remaining ingredients to a boil and let cool.
After the mixture has cooled, add it to the ginger. Refrigerate.
Mark
p.s. I use a vegetable peeler to slice the ginger nice and thin; a food processor does not work!
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