Pickled Ginger

• Vegan
• Gluten free

• Produce

  • 3 1/2 oz Young ginger

• Baking & Spices

  • 1 tsp Kosher salt
  • 4 tbsp Sugar

• Oils & Vinegars

  • 3 1/3 oz Rice vinegar

• Tools & Equipment

  • 1 Sterilized jar with a lid

Found on justonecookbook.com

Ingredients

• 3.5-5 oz (100-150 g) young ginger
• ½ tsp. Kosher salt (or ¼ tsp. table salt)
• 3.4 oz. (100 ml) rice vinegar (right between ⅓ cup and ½ cup)
• 4 Tbsp. (40-50 g) sugar
• ½ tsp. Kosher salt (or ¼ tsp. table salt)
• A sterilized jar with a lid

Directions

• Using a spoon, scrape off brown spots. Then thinly slice with a peeler.
• Sprinkle ½ tsp. Kosher salt and set aside for 5 minutes. Then add the ginger into a boiling water and cook for 1-3 minutes. If you want to keep it spicy, take it out around 1 minute. Otherwise, 2-3 minutes is good.
• Pour the water into a sieve and let the ginger slices drain completely by spreading them out in a single layer. With your clean hands, squeeze the water out and put them in a sterilized jar or Mason jar.
• In a small pot, add 3.4 oz (100 ml) rice vinegar, 4 Tbsp. sugar, and ½ tsp. Kosher salt, and bring it to a boil till strong vinegar smell has evaporated. When it’s slightly cool, pour the liquid into the jar with sliced ginger.
• Several hours later (minimum 3-4 hours), the ginger will turn slightly pink. The following day it will be even more pink. The pickled ginger can be stored in an airtight container in the refrigerator for up to 1 year.