Japanese style pickled ginger

Yield: 1 Bottle

Measure 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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