Pickled white ginger

First of all, I wash the fresh ginger root, after which we carefully wipe the moisture with a clean towel. We clean the root with a regular spoon - just scrape the skin. This is how ginger root is often cleaned in Asian countries. Then rub the prepared root with salt, put it in a ceramic dish and leave it for 8-12 hours at room temperature. It is convenient to do this at night.

When the specified time has passed, we wash the root with water, blot excess moisture with paper towels. Now we cut the ginger root into plates - the thinner, the better. It is advisable to do this with a vegetable peeler.

Pour half a liter of water into a small saucepan and put it on a slow fire, bring it to a boil. When the liquid boils, put the ginger plates in it and keep them in boiling water for a couple of minutes. Next, pour the contents of the pan together with the pieces of root into a colander, let the water drain.

Don't waste time in vain - we prepare the marinade. Pour water (70 ml) into a saucepan, pour rice vinegar into it, pour sugar. We put it on a slow fire and warm it up, mix everything thoroughly until the sugar crystals completely dissolve. Then remove the marinade from the heat.

We shift the slightly cooled plates of ginger root into a pre-prepared clean jar (dry), then pour the marinade. Leave until the contents cool completely, then seal the jar tightly and put it in the refrigerator for 3-4 days.

After this time, the ginger root will be ready for use. It should be stored in the refrigerator.

Bon appetit!