Preparation:
cut ginger into julienne strips or slice paper-thin place into a 1-gallon jar and cover with the kosher or hawaiian salt allow to stand for 24 hours combine vinegar, sugar, water, and red food coloring in a saucepan, over a low flame heat and stir until sugar melts and dissolves completely remove from heat and cool to room temperature pour over ginger cover and chill for 3-5 weeks use as desired |
