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Pickled Ginger

2 large gingerroot
1 cup rice wine vinegar
5 -7 tablespoons sugar
1 teaspoon salt


Peel the ginger root. Cut the ginger into medium-sized pieces and salt it. Leave the ginger in a bowl for 30 minute Put the ginger into a jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger. Cool, then cover with a lid and place in the refrigerator. In a week, the ginger change its color to light pink. Slice thinly to serve. The pickled ginger lasts about a month in the fridge.

Source: www.food.com