Japanese Pickled GingerFrom nlo209 8 years ago
How to make it
- Wash the ginger roots thoroughly, peeling away any discolored skin. Sprinkle lightly with salt, put in a bowl or jar, cover and set aside for 1-2 days.
- Drain the ginger and put it in a clean glass or ceramic bowl or jar. Combine the vinegar, water and sugar (and food coloring if required) in a small saucepan, bring to the boil and pour over the ginger. Cover the bowl or jar and set aside for at least 7 days.
- To serve, cut paper thin slices of ginger along the grain and serve on little individual plates.
- Sweet pickled ginger will keep for several months in the refrigerator.