Japanese Pickled Ginger

1. 1

   Wash fresh ginger root and rub off skin.

2. 2

   Slice the ginger thinly.

3. 3

   Sprinkle salt on ginger.

4. 4

   Leave salted ginger slices in a bowl for 1 hour.

5. 5

   Dry the ginger slices with paper towels, and put them in a sterilized container/jar.

6. 6

   Mix rice vinegar and sugar in a pan, and bring to a boil.

7. 7

   Pour the hot mixture of vinegar and sugar over the ginger slices. Cool.

8. 8

   The ginger will change color to light pink.

9. 9

   Cover the jar, and store it in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.