Pickled Ginger Recipe

Preparation

1. 1

   Prepare the Ginger

   Peel the fresh ginger root using a vegetable peeler or the edge of a spoon to remove the skin. After peeling, slice the ginger thinly using a sharp knife or a mandoline for uniform thickness.

2. 2

   Make the Pickling Brine

   In a small saucepan, combine the rice vinegar, sugar, salt, and water. Heat the mixture over medium heat, stirring occasionally until the sugar and salt are completely dissolved. Remove the saucepan from heat and let the brine cool to room temperature.

3. 3

   Combine Ginger and Brine

   Place the sliced ginger in a clean glass jar. Once the brine has cooled, pour it over the ginger slices, ensuring that they are fully submerged. If necessary, add more vinegar or water to fully cover the ginger.

4. 4

   Refrigerate

   Seal the jar with a lid and refrigerate for at least 24 hours before consuming. The pickled ginger can be kept in the refrigerator for up to 2 weeks.