Pickled Ginger Roots - {Beni Shoga}

By á-170456

Ingredients

• 1 pound ginger root peeled and very
• thinly sliced
• 3 tablespoons salt
• 1/2 cup pickled plum juice
• 6 shiso leaves

Preparation

Step 1

Pack ingredients, one layer at a time, in a large glass jar. Fill to the top with plum juice as needed. Store in refrigerator for about two weeks.

By then, it should taste very much like the ginger eaten at sushi bars, which is almost as wonderful a treat as the sushi itself.

This recipe yields ?? servings.