Pickled Ginger, Japanese Style (Sushoga)

Ingredients:

4oz                              Ginger (preferably young)

1tsp                              Salt (non-iodized)

4oz                              Rice vinegar

1T                                Sugar

1T                                Water

 

Procedure:

1. Peel and slice ginger using the mandoline
2. Combine with salt in a colander and let sit for two hours
3. Dry ginger
4. Combine vinegar, sugar and water and mix until sugar is dissolved
5. Place ginger in a sterilized jar and pour vinegar solution over
6. Store in refrigerator for two days before using

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