Japanese Style Pickled Ginger

         Yield: 1 Bottle
Categories: Pickles, Japanese

10 oz 300 gr sliced ginger 1 c Rice vinegar 1/2 c Or more sugar 1 tb Salt 1/3 c Water Soak 300 gms sliced ginger in ice water with a little vinegar for a few hours. Drain. The ginger should then be blanched in salty boiling water, drained, and allowed to cool. Bring remaining ingredients to a boil and let cool. After the mixture has cooled, add it to the ginger. Refrigerate. Mark p.s. I use a vegetable peeler to slice the ginger nice and thin; a food processor does not work!