Pickled ginger and radish
Recipe By: Yuka Mikayama
1 cup sliced ginger
1 tsp sea salt
200ml Spiral organic sushi vinegar
Using a slicer, thinly slice the ginger. Sprinkle sea salt to taste and mix well. Set aside for 5 minutes.
Add the ginger into boiling water and cook for 5minutes, drain well. Pour the sushi vinegar into the jar with the ginger. Close the lid, allow the ingredients to cool down and then refrigerate.
Using a slicer, thinly slice the radish. Mix the mirin and plum vinegar in a bowl. Pour the vinegar mix into the jar with the sliced radish. Close the lid and refrigerate.