Preparation / Directions:
Using a sharp knife or a Beriner cutter,shave ginger root into paper- thin slices. In a small, airtight container, combine vinnegar, sugar and salt. Blanch ginger for 30 seconds in boiling water. Drain ginger; cool. If desired, reserve liquid for cooking purposes. Add cooled ginger to vinegar mixture; mix well. Store marinating ginger in the refrigerator. Pickled ginger can be eaten after 24 hours of marinating. It will keep several weeks. Good with either Sushi or noodles. Add marinade to salads or sauces.
Makes 1 serving.
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