Japanese pickled ginger

Ainekset

8 ounces fresh young ginger root, peeled

1 ½ teaspoons sea salt

1 cup rice vinegar

⅓ cup white sugar

Ohjeet

Slice ginger using a mandolin. Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.

Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.

Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.

Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.