Pickled Ginger (gari)

Recipe by Steve P.
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READY IN: 168hrs 10mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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