Classic Sugar-Free Pickled Ginger

1.Peel the ginger root using a spoon or vegetable peeler, then slice it as thinly as possible using a mandoline or a very sharp knife.

2.Place the sliced ginger in a small bowl, sprinkle with the sea salt, toss to coat, and let it sit for 30 minutes to draw out excess moisture.

3.While the ginger sits, combine the rice vinegar and monk fruit sweetener in a small saucepan over medium heat, stirring until the sweetener is completely dissolved. Remove from heat and let cool slightly.

4.Rinse the ginger slices under cold water and pat them thoroughly dry with a clean kitchen towel or paper towels.

5.Pack the dried ginger slices into a clean, sterilized glass jar.

6.Pour the warm vinegar mixture over the ginger, ensuring all slices are fully submerged.

7.Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to develop and the ginger to turn a delicate pale pink.