1/2 cup water
1/4 cup vinegar
1/4 cup sugar and 1 Tbs extra if you like sweeter pickled ginger
1 tsp salt
Peel ginger, and thinly slice it, wash, and drain well. In a small saucepan, combine water, vinegar, sugar and salt. Bring it to a boil, turn off the heat, add ginger. Set aside, when it's cool down, put ginger into a jar and store it in the fridge. It is good after a few days, may keep for 1 month.
*Note: if you like sourer pickled ginger. Decreased water or not use water at all and increase amount of vinegar and sugar, adjust to your liking. Young ginger is less spicy, less fiber, and turn pink after a few days.
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