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

Directions:

1. 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 of the heat. Drain the water.

2. Combine all other ingredients and bring to a boil.

3. Remove from the heat 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.

Bon Appetit!