Ingredients
200 g young ginger
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
Directions
Sterilize a jar or pour hot water and wipe the jar with high % alcohol (shochu or vodka).
Peel the ginger with a sharp knife (or the back of the knife) or a spoon. The skin is very thin, so you can easily remove the brown spots.
Using the knife, thinly slice the ginger lengthwise into thin slabs. Stack several slabs and cut into julienned strips.
Bring a medium pot of water to a boil over medium-high heat. Add the ginger strips and blanch for 2-3 minutes.
Drain the ginger well in a fine mesh sieve to cool over a large flat surface. (I used a bonzaru, Japanese bamboo sieve) Alternatively, wrap in a clean kitchen towel, and gently squeeze to remove excess liquid. (The ginger cooking liquid can be enjoyed as ginger tea or shoga-yu)
Once cooled completely, add the ginger into small jars or one big jar/container.
Add SIDS LOW SUGAR RASPBERRY VINEGAR. Here I show 2 variations: two dark red and two light red in colour. To make lighter red, you only add a small amount of SIDS LOW SUGAR RASPBERRY VINEGAR, almost no excess liquid in the jar.
Mix well and close the lid. Store the jar in the refrigerator overnight and up to a year.
