Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds young (*see notes, fresh ginger)
  • 2 1/2 teaspoons coarse kosher salt (if using sea salt, please use a coarse grind or reduce the quantity by half.)
  • 3 cups unseasoned rice vinegar
  • 2 cups granulated sugar (**see notes)

Instruction

  • Wash the ginger and use the edge of a spoon to gently scrape away the skin.
  • Slice the ginger as thinly as you possibly can across the knob (not lengthwise!)
  • Toss ginger slices with salt in a colander and leave over a bowl or the sink for one hour, tossing again occasionally.
  • Lay the ginger slices out on a clean tea towel or paper towels to blot some of the excess moisture from them before putting them in a heat-proof jar or container that has a tight fitting lid.
  • Bring the rice vinegar and sugar to a boil and pour immediately over the ginger.
  • Put the lid on tightly and allow to cool completely at room temperature.
  • Refrigerate for at least one week before serving.
  • Stores indefinitely in the refrigerator.