Instructions:
1. In a small saucepan over medium heat, combine rice vinegar, water, sugar, and salt. Stir and bring to a boil, cooking until the sugar and salt dissolve completely.
2. Remove from heat and add the sliced ginger, ensuring it’s fully submerged in the pickling liquid.
3. Let the mixture cool to room temperature, then transfer the ginger and liquid into a clean glass jar or airtight container.
4. Optional: For a natural pink hue, add 1 tablespoon of beet juice or a small slice of beet before sealing the jar.
5. Refrigerate for at least 48 hours to allow the flavors to develop. The pickled ginger can be stored in the fridge for up to 2 months.
Serving suggestion: Enjoy with sushi, sashimi, or as a palate cleanser between bites.
Would you like a variation, such as using honey instead of sugar or adding a touch of chili for a spicy kick?
