Homemade Pickled Ginger

1. 1

   Rinse the fresh ginger, then thinly slice with a slicer.

2. 2

   Place the ginger in a bowl, mix in the salt, and let sit for about an hour (mixing once in between).

3. 3

   Squeeze out the excess water, then lay the ginger on top of paper towels placed over newspaper, then allow to dry (for 12 hours).

4. 4

   Place the ginger slices in a jar, then add plum vinegar until the ginger is completely immersed.

5. 5

   Store the jar in the refrigerator.

6. 6

   Be sure to sterilize the jar before using it.

7. 7

   --

8. 8

   Last year, I made pickled ginger from the plum vinegar leftover from making umeboshi.

9. 9

   The umeboshi I made were the very salty and sour type.

10. 10

    Since I had not yet started posting recipes when it was umeboshi-making season last year, I plan to post my recipe for it this year.

* Per serving · 4 servings · Values may vary.

No additional tips available.