Photo Tutorial: How to Make Pickled Ginger
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Ingredients:
- 2 lb fresh young ginger (shin shoga)
- 3 cups rice vinegar
- 2 cups sugar
- 2 tsps salt
Preparation:
Wash young ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. (*If you are using old ginger, it might not turn pink naturally.)Cover the jar and store it in the refrigerator.*Makes about 2 cups
