LOCATION: Recipes >> Preserving >> Pickled Ginger 10
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Pickled Ginger 10
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Japanese Pickled Ginger
1/4 cup fresh ginger root
1 tsp salt
1/2 cup rice vinegar
3-4 Tbsp water
1 Tbsp sugar
Scrub ginger root. Place root in glass bowl and sprinkle lightly
with salt. Let rest overnight. Remove root and rinse under water.
Mix rice vinegar, water and sugar. Stir until sugar is dissolved.
Pour over whole root to cover. Pickle for 7 days. Remove from
marinade and cut into paper thin slices. Place in glass jar and
pour vinegar mixture over slices. Will keep for several months in
the refrigerator. The slices will turn pink.
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