Ingredients
1 large knob of ginger (about 6 inches long)
1/2 cup sugar
1/2 cup water
1/2 cup rice vinegar
1 teaspoon kosher salt
Method
Sources
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Pink pickled ginger — sushi palate cleanser, garnish, sandwich
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
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Rinse the ginger and then use a spoon to gently scrape off the skin. Slice it very thinly, ideally with a mandolin or vegetable peeler to get the slices extra thin, but a sharp knife will work too. You should have around 1 cup of sliced ginger. Place it in a sterilized jar. In a small saucepan, stir together the sugar, water, rice vinegar, and salt, so that the sugar dissolves. Bring to a boil over medium high heat and then pour the mixture over the ginger. Let cool slightly and then cover and refrigerate overnight before serving. It will keep in the fridge for up to two weeks.