Ingredients:

  • 8 ounces (225g) young ginger root, peeled and thinly sliced
  • 1 teaspoon (5ml) salt
  • 1/2 cup (120ml) rice vinegar (not seasoned)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) water
  • Optional: 1-2 slices of beetroot for color (about 15g)

Instructions:

  1. Peel the ginger root and slice it very thinly against the grain using a mandoline or sharp knife.
  2. Place the sliced ginger in a bowl and toss with 1 teaspoon of salt. Let it sit for at least 30 minutes.
  3. Bring a small pot of water to a boil. Add the salted ginger and blanch for 1-2 minutes until slightly softened. Drain immediately.
  4. Combine rice vinegar, sugar, and water (and beetroot, if using) in a small saucepan. Heat over medium heat, stirring until sugar dissolves. Do not boil. Remove from heat.
  5. Squeeze out excess liquid from the blanched ginger. Place the ginger in a clean glass jar. Pour the warm brine over the ginger, ensuring it's submerged. Discard beetroot if used.
  6. Let the jar cool to room temperature, seal, and refrigerate for at least 2 hours (preferably overnight) before serving. This pickled ginger flavor will develop over time.