Pickled ginger

Not too long ago I made my own pickled ginger. Of course it had to sit for a while and I had to test it, so I couldn't give the recipe right away.

It's actually super easy and tastes exactly how I expected. It's not necessarily better than store-bought versions, but it's fun to make and there's no weird stuff in it you can't pronounce.

I made slices and the left over cut off pieces I used for a small chopped version that's easy to sprinkle over food or (yes this is actually really tasty) your fried egg.

Ingredients:

• 100-150 gram (young) ginger • 1 tsp salt • 100 ml rice vinegar • 4 tbsp sugar •

1. Start with peeling your ginger and slicing it super thin (with a potato peeler for example).

2. Sprinkle ½ tsp salt into the ginger and mix well and set aside for 5 minutes. Meanwhile put on a pan with water and bring to a boil.

3. Add the ginger into the boiling water and boil for 1-3 minutes. The longer you boil it, the less sharp it gets.

4. Rinse the ginger and spread out evenly in the sift. Squeeze the water out and put in a sterile jar.

5. Now get the vinegar, sugar and other half of the salt and bring to a gentle boil in a small pan. As soon as the sugar is dissolved, add the vinegar to the ginger in the jar.

Make sure the vinegar is all covered in vinegar. Close the jar and let cool completely before putting in the fridge.

I waited at least a week until I tasted it. It can easily be stored for about a year. It doesn't really go bad. I don't think I'm gonna try this, 'cause I love this ginger as a little snack with cheese or over many Asian dishes.

Enjoy!