Preparation:
Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and rubber
seal ring). Rinse the salt off the ginger and pat dry. Put ginger into
vinegar/sugar solution. Close jar and refrigerate at least a week.
The vinegar will turn the ginger a rosy pink. Just before serving, slice
thinly with the grain.
You can keep a jar of this going indefinitely by replenishing the ginger
and vinegar/sugar solution as it is used. |
