Pickled Ginger

Ingredients:

• 2 large gingerroot
• 1 cup rice wine vinegar
• 5 -7 tablespoons sugar
• 1 teaspoon salt

Steps:

• Peel the ginger root Cut the ginger into medium-sized pieces and salt it
• Leave the ginger in a bowl for 30 minute Put the ginger into a jar
• Mix rice vinegar and sugar in a pan and bring to a boil Pour the hot mixture of vinegar and sugar on the ginger
• Cool then cover with a lid and place in the refrigerator In a week the ginger change its color to light pink
• Slice thinly to serve The pickled ginger lasts about a month in the fridge