Sugar | 砂糖 90g ~ 120g (upon your taste of sweetness)
Salt | 塩 36g
Instructions
Wash the ginger and remove any dirty skin. Slice the fresh ginger with a slicer into thin slices.
n a saucepan bring the rice vinegar, sugar and salt to boiling point. Once it comes to the boiling point, pour it over the fresh thinly sliced ginger and mix well, marinating the ginger with the sweet vinegar. The ginger should turn pink from the hot vinegar. Store the pickles refrigerated.
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