A perfect addition for your sushi.


  • 1/2 Lb Young Ginger, fresh and peeled
  • 1 C Rice vinegar
  • 7 T Water
  • 2 1/2 Sugar
  • 1 T Sugar


1. In a small saucepot, heat the vinegar, water, salt & sugar on medium heat until the sugar is melted

2. Remove the pot from the heat and set aside

3. While the above mixture is getting hot, slice the ginger as thinly as possible using a
mandolin slicer

4. Place the slices in a plastic or glass container

5. Pour the warm vinegar mixture over the ginger slices and let cool to room temperature
Cover the container and refrigerate for several days
(The ginger will take on a pinkish color)

This will keep refrigerated for several months

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