Peel and cut the ginger into thin slices, the thinner the better.
Boil 1 liter. water, remove from heat and put ginger in boiling water for 30 seconds. Then drain the water and put the ginger in sterile jars.
You can put peeled beets on top or add dye to add a beautiful pink color to ginger. Now we prepare the marinade by mixing vinegar, sugar and salt, bring the marinade to a boil, periodically interfering so that the sugar dissolves. Pour the ginger with the marinade, close the lids and leave to marinate.
Pickled ginger can be tasted the very next day, but it’s best to let it stand for about a week, then the taste will be full and rich, after a few hours or a day you can pull out the beets.
Pickled ginger is a delicious and aromatic appetizer served with sushi. Cooking such ginger is quite simple, it should be stored in the refrigerator for about 6 months. Ginger is a universal product, it is an antiseptic, a cold medicine, as well as an amazingly aromatic and tasty spice. Ginger needs to be cut very thinly, it is better to do this with a vegetable peeler, the thinner the ginger, the tastier the snack.