Japanese Style Pickled Ginger
Ingredients
- 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.
Instructions
Bring to a boil and let cool the following mixture: 1 cup rice vinegar 1/2 cup or more sugar 1 tablespoon salt 1/3 cup water After the mixture has cooled, add it to the ginger. Refrigerate. I use a vegetable peeler to slice the ginger nice and thin; a food processor does not work!
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