Yield: 1 lb.
Ingredient Amount
Fresh ginger, peel, sliced very thin 1 lb.
using mandoline
Sea salt 2 Tbsp.
Rice vinegar 2 Cups
Sugar ¾ Cup
Shiso leaf, chiffonade 8 ea.
Method
1. Place ginger slices in a bowl with 1 tsp. of the salt for 10 minutes. Rinse in hot water, drain well
2. Place sugar, vinegar, shiso and remaining salt into a small pot and bring to boil. Pour vinegar mixture over ginger and cool. Allow to pickle over night before using.