posted by RisaG 05-02-103 6:46 PM
2 large ginger roots
1 cup rice vinegar
5-7 tbsp sugar
1 tsp salt
Peel the ginger root. Cut the ginger into medium-sized pieces and salt it. Leave the ginger in a bowl for 30 min. Put the ginger into a jar.
Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger. Cool, then cover with a lid and place in the refrigerator.
In a week, the ginger change its color to light pink. Slice thinly to serve.
The pickled ginger lasts about a month in the fridge.
Note: Pickled ginger is served with sushi. Try to eat pieces of pickled ginger between different kinds of sushi. It helps to clean your mouth and enhance the flavors.
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