Pickled ginger

Tags: Japanese, accompaniment
. 7 steps
3–4 pieces ginger Peel, cut into thin slices along the fibres Spread on a bamboo colander and sprinkle with a little salt. Leave 25 minutes or until soft. Blanche in hot water. Drain, cool by fanning. Soak a day or until well-seasoned.
1/2 cup vinegar   bring to boil; leave to cool
2 tablespoons sugar
1/4 cup water
few drops red colouring   add