Ingredients
Scale
- 1 cup Fresh Ginger Root, peeled and thinly sliced
- 1 cup Rice Vinegar
- 0.5 cup Granulated Sugar
- 1 teaspoon Salt
- 0.5 cup Water
- A few drops Red Food Coloring (optional)
Instructions
- Peel the fresh ginger root and slice it thinly using a mandoline slicer or sharp knife.
- In a medium saucepan, combine rice vinegar, sugar, salt, and water. Stir over medium heat until dissolved.
- Remove the brine from heat and let it cool slightly.
- Place the sliced ginger in a clean glass jar. Add red food coloring if desired.
- Pour the cooled pickling liquid over the ginger, ensuring all slices are submerged.
- Seal the jar and let it sit at room temperature for 30 minutes.
- Transfer the jar to the refrigerator and let it marinate for at least 24 hours before using.
Notes
Store in the refrigerator for up to 2 to 3 weeks in an airtight jar.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 6g
- Sodium: 80mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg