For a small jar
100g Ginger - Peeled and thinly sliced
80ml Carwari Rice Vinegar
A pinch of salt
1. Cook the sliced ginger in boiling water with a pinch of salt for 30 seconds, drain and cool. Pat dry.
2. Place Rice Vinegar and Agave Nectar in a small sauce pan over medium heat. Once it starts boiling, take off from the heat.
3. Put the ginger and the vinegar mixture into a jar and set aside to cool. It can be stored in the fridge for a few days.
*This pickled ginger is great garnish for Sushi/Sashimi.