Pickled Myoga Ginger

Ingredient:

3 Myoga Ginger
4 tablespoon rice vinegar
2 tablespoon sugar
1/4 sea salt to blanch myoga


Direction:

1. Make pickling mixture, mix vinegar and sugar well.
2. Add sea salt to the boiling water. Blanch myoga ginger for 30 seconds the drain well.
3. Move blanched myoga ginger into a glass container then pour pickling mixture over them.
4. Let sit over night. It’s ready to eat when Myoga ginger will turn its color into beautiful bright pink.

Bon appétit!