I love all things sushi and this simple recipe for pickled ginger goes with everything. I went to the Asian market and bought ginger when it was on sale for 60 cents a pound (from Hawaii) and made this. You can also use the ginger fermenting ‘juice’ if you make ginger carrots(replacing the ginger in that recipe). I like to chop up pickled ginger and kimchi and eat it with soaked brown rice as a side dish too (great with a touch of toasted sesame oil).
Click here for the recipe: http://thenourishingcook.com/homemade-pickled-ginger/#more-1360