Yields
16 servings
When you’re draining the preserved ginger it is best to use a rust-proof rack. This preserved ginger is excellent with sushi, stir-fries and as a garnish for fish. Yield is 16 servings, as a garnish.
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ingredients
1
lb(s) ginger root, peeled and cut into paper-thin slices
1
cup white vinegar
1
cup sugar
1
cup water
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directions
Step 1
Bring a medium pot of salted water to a boil.
Step 2
Blanch the ginger and drain.
Step 3
In a medium saucepan, heat the vinegar, sugar and water over medium heat until simmering.
Step 4
Once the sugar has dissolved, add the blanched ginger slices and simmer on low heat until the ginger is glossy and golden, about 15 to 20 minutes.
Step 5
Store in the refrigerator and use within 2 to 3 days.