Pickled Ginger - cooking recipe

Ingredients

1 lb fresh young ginger, peeled, sliced very thin
2 cups rice wine vinegar
1/4 cup champagne vinegar
1/4 cup cider vinegar
3/4 cup sugar
2 tablespoons kosher salt
8 -10 red shiso leaves (i used the Shiso Beefsteak) (optional)

Preparation

Peel ginger and slice very thin on a slicer with the grain.
Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat.
Drain the water.
Combine all other ingredients and bring to a boil.
Remove from the fire and add the ginger.
Allow to sit at room temperature until cool and then refrigerate.
Keeps for more than a month if covered tightly.
The juice is very good to use for vinaigrette's and marinades.