Ginger in a glass

Ingredients for 12 servings:

• 500 g ginger
• 1 cup sugar
• 1 cup apple cider vinegar
• 1 cup water
• 1 pinch(s) of curry

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

like the Japanese

Peel the fresh ginger root and slice very finely. Bring a large pot of water to a boil and boil the ginger for about 3 minutes, then strain well. Let the ginger slices sit in plenty of cold water for about an hour (to take the heat off!), then strain again and carefully dry between two kitchen towels. Now make the following mixture: water, sugar, and apple cider vinegar – mix well in equal parts. Let the slices steep in this mixture for 2 hours (the ginger must be covered!), then drain well or squeeze out any excess liquid. Place the slices in a clean, lidded jar and fill to the brim with the same mixture as above plus a pinch of curry powder (the ginger must be covered with the liquid!). Keeps in the refrigerator for a good 6 weeks. Ideal with sushi, shashimi, grilled meats, and fish.