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Pickled Ginger

Ingredients

    • 1 cup shaved baby ginger
    • 1/4 cup rice vinegar
    • 1 tablespoon Ume Plum Seasoning
    • 1 tablespoon Rice Mirin
    • 1 tablespoons honey or agave nectar
    • ½ teaspoon sea salt

Preparation

To shave the ginger, use a spoon to peel off the skin, then slice it very thinly with a knife, vegetable peeler or mandoline.

Bring 2 cups of water to a boil in a small saucepan. Add the ginger, and blanch for 2 minutes. Drain, and transfer the ginger to a bowl. Add the vinegars and honey, and mix well.

Transfer to a jar and refrigerate. Can be eaten after 1 hour, but the flavour will improve with time. And it seems to keep forever.

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Fermented Pickles