Japanese Pickled Ginger

This is the pickled ginger you normally eat with sushi. We like it as an appetizer too. This is my first attempt and it is rather easy to make. I bought a few pieces of young ginger from the market. When I weighed them at home, they are about 70g only. I divided  the recipe portion accordingly and ended up with about 1/2 a small jar which will probably last a week. I will make more next time since they can keep up to 3 months in the fridge.

Japanese Pickled Ginger

(Recipe from GoodFood magazine)

Ingredients

300g young ginger

1/2 teaspoon salt

2/3 cup caster sugar

1 cup Japanese rice vinegar

Method

1. Wash the ginger. Remove the skin and slice thinly.

2. Place the ginger slices in a bowl and sprinkle salt over it. Toss to combine and let it sit for 1 hour at room temperature.

3. Pat the ginger dry with a paper towel and pack them into a sterilised jar or bottle. To sterilise a jar or bottle, place it in a pot of boiling water for about 5 minutes. Remove and let it cool.

4. Heat the rice vinegar and sugar in a small saucepan over high heat until sugar dissolves and bring to a boil.

5. Pour the solution into the jar or bottle, set aside to cool before keeping it in the fridge.

6. The ginger is ready the next day. It can keep up to 3 months.