Pickled Ginger

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 cup (125 g) fresh ginger, peeled and finely sliced on a mandoline

¾ cup (180 ml) rice vinegar

¾ cup (180 ml) water

¼ cup (55 g) sugar

½ tsp salt

½ tsp turmeric (see note)

½ tsp peppercorns

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Directions at ricardocuisine.com

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