Japanese Pickled Ginger Japanese cooking recipe


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2 lbs fresh gingerroot
3 cups vinegar
2 cups sugar
2 teaspoons salt

1Wash fresh ginger root and rub off skin.
2Slice the ginger thinly.
3Sprinkle salt on ginger.
4Leave salted ginger slices in a bowl for 1 hour.
5Dry the ginger slices with paper towels, and put them in a sterilized container/jar.
6Mix rice vinegar and sugar in a pan, and bring to a boil.
7Pour the hot mixture of vinegar and sugar over the ginger slices. Cool.
8The ginger will change color to light pink.
9Cover the jar, and store it in the refrigerator.

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