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

3/4 cup (180 ml) rice vinegar

3/4 cup (180 ml) water

1/4 cup (55 g) sugar

1/2 tsp salt

1/2 tsp turmeric (see note)

1/2 tsp peppercorns

Place the ginger in a 2-cup (500 ml) Mason jar.

In a pot, bring the remaining ingredients to a boil and let simmer until the sugar has dissolved. Pour over the ginger, close the lid and let cool. Place in the refrigerator to marinate for 48 hours.

Perfect with sushi, or in smoothies or herbal teas. The pickled ginger will keep for 3 months in an airtight container in the refrigerator.

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