Photo courtesy iStock/Fudio
Ingredients
- 1/3 pound ginger root
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 1/3 teaspoon salt
- 3-4 dark red shiso leaves
Directions
- Scrape the brown skin off the ginger roots using a spoon. Shave into paper-thin slices using a mandolin or a sharp knife. Blanch in boiling water for 30 seconds; drain.
- Mix together the vinegar, sugar and salt until everything is dissolved. Shred the shiso leaves. Put the blanched ginger, shredded shiso, and vinegar dressing into a half-pint canning jar. Cap and shake vigorously. Refrigerate.
- The ginger slices can be eaten after 24 hours, but will improve and turn a deeper pink over the next week or three.
- Shaving the ginger into thin sheets really can’t be done by hand with a knife — although you can try. Rather, this is an excellent job for a mandolin. If you don’t own one, you should consider getting one for your kitchen: we bought ours for only $1 at a second-hand store.
