Japanese style pickled ginger

Yield: 1 Bottle

Ingredients:

10 oz 300 gr sliced ginger
1 c Rice vinegar
1/2 c Or more sugar
1 tb Salt
1/3 c Water

Instructions:

Soak 300 gms sliced ginger in ice water with a little vinegar for a few hours. Drain. The ginger should then be blanched in salty boiling water drained and allowed to cool. Bring remaining ingredients to a boil and let cool. After the mixture has cooled add it to the ginger. Refrigerate. Mark p.s. I use a vegetable peeler to slice the ginger nice and thin; a food processor does not work!