Ingredients

The following ingredients have 4 Servings
  • 8 ounces (1/2 lb.) ginger, peeled (Footnote)
  • 2 large radishes, washed and ends cut off
  • 1 tsp. ground Himalayan sea salt
  • 1 cup unseasoned rice vinegar
  • 1/3 cup granulated sugar

Instruction

  • Using a mandolin, carefully slice the ginger and the radishes as thin as possible .
  • Place radish slices in the jars and set aside.
  • Transfer the sliced ginger to a pot of boiling water and process for 7 to 8 minutes.
  • Remove from the heat and drain the ginger slices well before sprinkling with salt; let them sit for 30 minutes in the colander.
  • Transfer them to a cutting board and dry the slices with paper towels before adding them to the jars with radishes; set aside.
  • In a small pot over medium heat, combine rice vinegar with granulated sugar; stir until the sugar is dissolved.
  • Increase the heat to medium-high and bring the vinegar mixture to a boil. Immediately pour it over the ginger slices in the prepared jars.
  • Let the jars cool, stirring occasionally without disturbing the radishes at the bottom.
  • Close the lids and transfer to the fridge.
  • About 8 to 12 hours later, remove the discolored radish slices from the jars and discard them.
  • Transfer the jars back to the refrigerator until ready to serve. It keeps for up to 2 months.