Plum Vinegar marinated Ginger

Season of fresh ginger.
I found a small but beautiful fresh ginger at farmers market, and I just finished making umeboshi, so decided to make pickled ginger with plum vinegar.

Plum vinegar is by-product of Umeboshi making.
It's salty and sour liquid come out from salt marinated plums.

First, clean and peel the ginger. Sprinkle salt and leave over night.
Next day, wipe off salt and water, cut into slices, and marinate in plum vinegar.
Wait for several days, and it's ready.

Salty and sour flavor with spiciness of ginger.

JC loved it and ate just by itself, but this can be used, for example, as garnish on Okonomiyaki (Japanese savory pancake).

They are in the center!