Pickled Ginger

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 32
• 1 lb fresh young ginger, peeled, sliced very thin
• 2 cups rice wine vinegar
• 1/4 cup champagne vinegar
• 1/4 cup cider vinegar
• 3/4 cup sugar
• 2 tablespoons kosher salt
• 8 -10 red shiso leaves (i used the shiso beefsteak) (optional)

Recipe

• 1 peel ginger and slice very thin on a slicer with the grain.
• 2 bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat.
• 3 drain the water.
• 4 combine all other ingredients and bring to a boil.
• 5 remove from the fire and add the ginger.
• 6 allow to sit at room temperature until cool and then refrigerate.
• 7 keeps for more than a month if covered tightly.
• 8 the juice is very good to use for vinaigrette's and marinades.