Pickled Ginger (gari)
- Ready In:
- 168hrs 10mins
- Ingredients:
- 4
- Yields:
-
1 batch
ingredients
- 2 large gingerroot
- 1 cup rice vinegar
- 5 -7 tablespoons sugar
- 1 teaspoon salt
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
see 4 more reviews
RECIPE SUBMITTED BY
Steve P.
United States