Prepare a day in advance for better flavor
- 2.5 ounce ginger, sliced paper thin
- 3 Tbsp. rice vinegar
- 1 tsp. sugar
- 1/4 tsp. sea salt
In a small saucepan add the vinegar, 1 Tbsp. water, sugar and salt and bring to a simmer. In another saucepan bring water to a boil. Add and cook the ginger for 40 seconds. Drain the ginger and transfer it to the vinegar marinade. Let it stand at least 3 hours. Before using drain the ginger, gently squeezing out excess pickling liquid and then mince.