- 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.
Turmeric adds both colour and flavour to the pickled ginger. For a more classic version, simply omit.