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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 12 |
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Adapted from East Meets West With Ming Tsai! Love it! Cook time is chill time. Ingredients:
2 cups rice wine vinegar |
1 tablespoon salt |
1/2 cup sugar |
1 small red beet, peeled and halved |
2 bay leaves |
1/2 tablespoon peppercorn (white or black) |
2 thai bird chiles |
2 cups fresh ginger, slices peeled (1/8-inch thick) |
Directions:
1. Combine everything but ginger in a saucepan and bring to a boil.
2. Add ginger and turn heat down to a simmer for 1/2 an hour.
3. Take off heat and let stand until cool, about 1 hour.
4. Place in a jar and refrigerate overnight.
5. Will keep for up to 1 month. Enjoy!
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