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To make this pickle, you must use fresh young ginger. If the young ginger has the red part, this will help turn the pickle light pink.
This recipe is adapted from Iio Jozo.
10 ounces young ginger
Water to boil
5 ounces Iio Jozo Sushi Vinegar
Peel the ginger and then slice paper thin. Cook the sliced ginger in boiling water for 1 minute to remove some spiciness. Drain and cool in a colander and then squeeze the ginger dry. Put the ginger and vinegar into a zip lock bag, remove excess air and store in refrigerator for 3 days. It is now ready to eat and enjoy.