Spice Up With Pickled Ginger

Spice up your Life! Homemade Pickled Ginger.

8 ounces fresh young ginger root, peeled
1 1/2 teaspoons sea salt
1 cup rice vinegar (I find white vinegar works too)
1/3 cup white sugar
Cut the ginger into chunks and set them into a bowl. Sprinkle with sea salt and stir to coat it. Let stand for about 1/2 an hour. 

Transfer the ginger to a clean jar.

In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger pieces in the jar.

Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar (or White) that causes the change.

I was out of rice vinegar for this batch.  The next I'll use the rice vinegar. The white has worked OK. It's good.

Ginger is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin C, Magnesium, Potassium, Copper and Manganese.
The Glycemic load is 0 and it is slightly anti-inflammatory. Add the fermentation and it has to be even better. 

• Self Nutrition Data: Raw Ginger Root
• Can a Drizzle of Vinegar Help You Cut Calories? Read More At WebMD