Ingredients:
8 ounces fresh young ginger root, peeled1 ½ t. sea salt1 C. rice vinegar⅓ C. white sugar
Directions:
- Slice ginger into paper-thin slices.
- Place in a bowl, sprinkle with sea salt, and stir to coat.
- Let stand for about 30 minutes.
- Rinse most of salt from ginger slices, then transfer to a clean lidded jar.
- In a saucepan, stir together rice vinegar and sugar until sugar has dissolved.
- Bring to a boil, then pour the boiling liquid over ginger slices in the jar.
- Seal the jar.
- After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed.
- Store in the refrigerator for at least 1 week.
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