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For me the pickled ginger was always the best part about ordering at a Japanese restaurant, unfortunately though it's hard to find any without chemical additives or vast amounts of sugar.
1 Peel the skin off the ginger root
2 Thinly slice ginger (I used a peeler)
3 Boil slices for 2-3 min to reduce bitter taste (I skipped this part because I like the strong taste).
4 Mix 1 tbsp of raw honey (optional) into 1 cup of your chosen vinegar.
5 Loosely pack the strained ginger slices in a sealable jar and pour the vinegar mix on top.
6 Seal jar and refrigerate for 1-2 days.
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Afterwards I like to brew the leftover skin in a tea.
Enjoy.
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