I love ginger! This was my first go, and I've tested both baby ginger (left) and regular ginger (right). Baby ginger is softer and has less bite, and it's easier to cut thinner. I used the same mandoline on both, and the baby ginger just seems thinner.
Ingredients
- 4 oz ginger, peeled
- 2 tsp kosher salt
- 1/4 cup water
- 2 tbsp rice vinegar
- 2 tbsp sugar
1/2 cup
Directions
Slice the ginger as thin as possible using a mandoline. Try to slice it on an angle. Then rub the ginger with salt and let drain for 30 minutes in a strainer.
Combine water, rice vinegar, and sugar in a small saucepan. Bring to a boil, and then remove from heat.
Transfer ginger to a heat resistant container. Pour the vinegar mixture over the ginger. Cover and let cool before refrigerating.
Wait a day before enjoying.
1 day
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