Pickled Ginger
Serves 1
Directions
- 1Thinly slice the fresh ginger root.
- 2Sprinkle sea salt over the ginger and mix gently to combine.
- 3Let the ginger sit for 10 minutes.
- 4Pour hot boiling water over the ginger to soak and rinse away the salt.
- 5Soak the ginger in hot water.
- 6Combine kosher sea salt, rice vinegar, and water in a pot and bring to a boil to make the brine.
- 7Rinse the ginger with hot water and squeeze out as much liquid as possible.
- 8Allow the brine to cool down to a lukewarm temperature.
- 9Stir the raw honey into the cooled brine.
- 10Place the ginger into a jar and pour the brine over it.
Ingredients
- ginger root, thinly sliced
- 1 tbsp sea salt
- 1 tsp kosher sea salt
- 1 cup rice vinegar
- 1/2 cup water
- 1 1/2 tbsp raw honey
Equipment
bowlpotjar
Tips
- If you cannot find fresh young ginger, it is okay to use mature ginger, although it will be more pungent and fibrous.
- The pickled ginger will be ready to consume in two days.
- Store in the refrigerator for up to six months.
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