My MIL's Favourite 
My mother-in-law loves those preserved gingers served in the Japanese restaurants. I decided to make some for her after I chanced upon a recipe.
However, I did not manage to get the vinegar turning into beautiful pink after days of preserving. Only manage to get very fade light pink which I couldn't even captured it in the photos.
And sad to say, this preserved ginger is not a success. Couldn't get the tender and crispy texture. So sad : (
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