Pickled red ginger method

ingredients and method

  1. shred 230 g fresh young and peeled ginger root into strands; place them into bowl, spinkle 1 1/2 tsp salt, stir to coat and stand for 30 min. Next, transfer to a clean jar.
  2. In a saucepan,stir in 1 cup of rice vinegar and 1/3 cup of sugar until latter is dissolved. Bring to simmer and pour the boiling liquid over the ginger root shreds in the jar.
  3. Allow the mix to cool and then cap and store in fridge > 1 week to age. The liquid will change to pinkish in colour.
  4. Ready to serve.

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