- 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
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.