Pickled Ginger (gari)

1Steve's Note:

Pickled ginger is served with sushi. Try to eat pieces of pickled ginger between different kinds of sushi. It helps to clean your mouth and enhance the flavors.

• Total Time: 168 hrs 10 mins
• Prep Time: 168 hrs
• Cook Time: 10 mins

Ingredients:

Yield: 1 batch

• 2 large gingerroot
• 1 cup rice vinegar
• 5 -7 tablespoons sugar
• 1 teaspoon salt

Directions:

1. Peel the ginger root.
2. Cut the ginger into medium-sized pieces and salt it.
3. Leave the ginger in a bowl for 30 minutes.
4. Put the ginger into a jar.
5. Mix rice vinegar and sugar in a pan and bring to a boil.
6. Pour the hot mixture of vinegar and sugar on the ginger.
7. Cool, then cover with a lid and place in the refrigerator.
8. In a week, the ginger change its color to light pink.
9. Slice thinly to serve.
10. The pickled ginger lasts about a month in the fridge.

Reviews

[Mini Ravindran]

This turned out to be easier than I thought and believe this is going to sit pretty with all my dinner meals as long as the bottle lasts. Too good as it compliments a typical Indian meal so well. :-))) Mini

[Bergy]

Great recipe - couldn't wait , so I sampled a piece every day but it does need at least a week to mature. No more bought expensive pickled gingerfor me - Thanks 1Steve

[Sackville]

You don't know how impressed I am with this recipe! It is just too easy to make and has a great extra-fresh taste you don't get with the store bought pickled ginger. I'm having sushi tonight, just as an excuse to eat this ginger!!