Recipe for Vinegared Ginger

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1/2 lb	(225g) fresh ginger root (peel if you prefer)
2 tsp	Salt
	----------------- MARINADE ----------------
1 cup	Rice vinegar
7 tbl	Water

Instructions:

Instructions: Makes around 2 cups

Clean ginger knobs well with damp cloth. Sprinkle lightly with salt and leave for one day.

Mix marinade in crockery bowl, making sure sugar is dissolved. Drain the ginger, then pickle in marinade for seven days. Keeps covered in refrigerator at least several months. The ginger will turn pinkish in the marinade.

To serve, cut in paper-thin slices along the grain.

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