China Moon Pickled Ginger

This is a little different than my other pickled ginger recipe. Adapted from the china moon cookbook!!

Cover ginger with boiling water.

Let stand 2 minutes , then drain in colander.

Put the ginger in a large , clean glass jar or plastic container.

Combine the remaining ingredients in a non-reactive pot.

Stir over medium heat until the sugar and salt dissolve.

Pour over ginger.

Let cool completely , then cover and chill in refrigerator for at least 24 hours before using.

Enjoy !.

The thin slices of ginger make a good addition to plates of grilled meat , fish , or poultry.

Minced or julienned , they are good added to sauces and marinades.

The juice can be used in hot and cold sauces , spring roll dips , and salad dressings.

You will get 3 / 4 cup ginger and about 2 cups juice.

fresh ginger, rice vinegar, apple cider vinegar, white vinegar, sugar, kosher salt