Pickled Ginger
A simple way to make pink pickled ginger. Very aromatic, subtle and firm are the characteristics of this recipe. It can be used to cleanse the palate between one dish and another, it can be added to a dessert, and it also goes very well with fish and seafood.
Peel a piece of ginger of about <quantity>100<unit>g</unit></quantity>
Slice it as thin as possible
Add <quantity>100<unit>ml</unit></quantity> of water to a small saucepan
Add <quantity>100<unit>ml</unit></quantity> of rice wine vinegar
Add a small piece of about <quantity>10<unit>g</unit></quantity> of peeled red beet and <quantity>70<unit>g</unit></quantity> of sugar
Stir and bring to a boil until the sugar if fully dissolved
Add the sliced ginger
Stir and turn off the heat as soon as it starts boiling again
Transfer to a bowl or container and cover it
Refrigerate for 12h to pickle. The pickled ginger is ready
Enjoy!
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