Japanese Pickled Ginger

Ingredients Quantity

  • 300g Young ginger pealed and finely sliced into disks
  • 220mls rice wine vinegar
  • 60g castor sugar
  • 30g salt

Step Method

  1. Peel wash and slice your ginger very thin a mandolin style slicer works best for this.
  2. Give the ginger a quick rinse and pat dry to remove all water.  
  3. Mix the vinegar, sugar and salt in a bowl and add the ginger and combine.
  4. The young ginger will turn a pale and an all-natural pink within minutes.
  5. Cover and place in the refrigerator for 12 hours.
  6. Store the pickled ginger in sterilized glass jars with the curing liquid.

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love pickled ginger and it is so easy to do yourself !!!!!!