Pickled Ginger | Homemade & Crunchy

Peel the ginger and slice it into wafer-thin pieces (preferably with a vegetable slicer). Place the slices in a pot of boiling water and blanch for about 1 minute – the ginger must remain crunchy. Then drain and immediately quench in a bowl of ice water. Drain again and let it drip well.

Bring rice vinegar and granulated sugar to a boil in a small saucepan until the sugar has completely dissolved. Pour the hot liquid directly over the ginger slices in a bowl. Let everything cool completely.

Transfer the cooled ginger, along with the liquid, into a clean, sealable jar. Stored in the refrigerator, the homemade ginger will last up to 6 months. Tip: For the typical pink color, you can cook a small piece of beetroot with it or add it to the jar.