Japanese Style Pickled Ginger

Ingredients: Cup Water Cup Rice Vinegar Oz 300 Gr Sliced Ginger Tablespoon Salt Cup Or More Sugar Makes:

Directions:

Yield: 1 Bottle Soak 300 gms sliced ginger in ice water with a little vinegar for a few hours. Drain. The ginger should then be blanched in salty boiling water, drained, and allowed to cool. Bring remaining ingredients to a boil and let cool. After the mixture has cooled, add it to the ginger. Refrigerate. Mark p.s. I use a vegetable peeler to slice the ginger nice and thin; a food processor does not work!

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