Japanese Style Pickled Ginger

Ingredients: 0.33 Cup Water 1.00 Cup Rice Vinegar 10.00 Oz 300 Gr Sliced Ginger 1.00 Tablespoon Salt 0.50 Cup Or More Sugar

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!