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Preparation:
Ginger root prep
Wash young ginger root and rub off
skin. Slice ginger thinly (optional/use potato peeler). Salt all slices of
ginger, place slices into a bowl and toss like a salad to mix. Leave salted
ginger slices in a bowl for one hour. Dry ginger slices with paper towels and
put them in a sterilized container/jar.
Final prep
Mix rice vinegar and sugar in a pan and
bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger
slices. Let cool with lid off of container. Cover the jar and store in the
refrigerator.
Note:
Pickled ginger changes its color to light pink.
(if using old ginger, it might not turn pink naturally) |
