Pickled ginger

Ingredients for 1 servings:

• 100 g fresh ginger
• 100 ml rice vinegar
• 1 tsp salt
• 100 g cane sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 15 minutes

Pickled ginger is quite easy to make yourself. I use it in many different dishes in my kitchen. The Japanese also often eat it with sushi. First, peel the ginger; this is usually easy to do with a regular potato peeler or a kitchen knife. Then cut the ginger into fine strips. I usually do this with my potato peeler, but it doesn’t work with every model. Mix the ginger with the salt in a bowl and let it steep for a good hour. Meanwhile, combine the vinegar and sugar in a saucepan and heat until the sugar has dissolved. Then bring to a boil. Place the ginger in a sufficiently large, hot, rinsed jar with a metal lid and pour the vinegar mixture over it. The ginger may take on a slightly pink hue. This is normal. Now screw on the lid, turn the jar upside down, and let it cool. Then let it steep in the refrigerator for about 24 hours. For me, pickled ginger keeps for about 3-4 weeks (it’s always gone by then). Unfortunately, I can’t say what it will last beyond that.