Pickled ginger is always served with Sushi and normally eaten between the single bits. The pickled ginger keeps about six months in the refrigerator.
- 4 pieces of ginger
- ½ liter vinegar
- 350 g sugar
Peel the four pieces of fresh ginger and cut into thin slices. Put it in boiling water for about one minute - not too long, otherwise it is losing its sharpness - and then strain into a sieve. Rinse with cold water and pat dry. Mix the ½ liter of vinegar with 350 g sugar and a teaspoon of salt, pour with one liter of boiling water. Let cool down the marinade and put the ginger for at least one day into it. Only take out before serving.