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Prep Time: 45 Minutes Cook Time: 720 Minutes |
Ready In: 765 Minutes Servings: 1 |
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Yummy! Why buy it when you can make it. I got this off of a recipe online. Ingredients:
2 large gingerroot |
1 cup rice wine vinegar |
5 -7 tablespoons sugar |
1 teaspoon salt |
Directions:
1. Peel the ginger root. Cut the ginger into medium-sized pieces and salt it.
2. Leave the ginger in a bowl for 30 minute Put the ginger into a jar.
3. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger.
4. Cool, then cover with a lid and place in the refrigerator. In a week, the ginger change its color to light pink.
5. Slice thinly to serve. The pickled ginger lasts about a month in the fridge.
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