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Ginger, pickled

Ingredients

283 grams ginger
120 ml rice vinegar (or apple cider vinegar)
120 ml hot water
60 ml hot water
1 tsp kosher salt

Method

Peel the ginger
Slice the ginger into very thin pieces. A mandoline might be a good tool to try here! Or, look at is as an opportunity to brush up on your knife skills.
Put the ginger in the container where you'll be storing it. Anything that can seal tightly is great! Mason jar seems like a good option for me.
In a small bowl, whisk together the remaining ingredients until the salt is dissolved.
Pour over the ginger.
Let sit at room temperature for one hour. Then transfer to fridge, let sit for four hours.

Notes

Young ginger is ideal, but it can be hard to find. If you have older ginger, just make sure you slice it nice and thin!

Nutrition Data

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  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

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  "name": "Ginger, pickled",
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  "ingredients": [
    "283 grams ginger\n",
    "120 ml rice vinegar (or apple cider vinegar)\n",
    "120 ml hot water\n",
    "60 ml hot water\n",
    "1 tsp kosher salt\n"
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  "method": "*   Peel the ginger\n*   Slice the ginger into *very* thin pieces. A mandoline might be a good tool to try here! Or, look at is as an opportunity to brush up on your knife skills.\n*   Put the ginger in the container where you'll be storing it. Anything that can seal tightly is great! Mason jar seems like a good option for me.\n*   In a small bowl, whisk together the remaining ingredients until the salt is dissolved.\n*   Pour over the ginger.\n*   Let sit at room temperature for one hour. Then transfer to fridge, let sit for four hours.\n",
  "notes": "*   *Young* ginger is ideal, but it can be hard to find. If you have older ginger, just make sure you slice it nice and thin!\n",
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