Japanese Rosy Pickled Ginger (gari) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Unpeeled baby ginger, (in
Oriental groceries) or,
Peeled regular ginger,
, (Note: regular ginger tends
To be stronger and tougher,
But works,
Quite well anyway),
Peel, (if necessary), rinse,
And pat dry.,
Put in a bowl and coat with,
About a heaping tablespoon,
Salt,
, (preferably the pickling
Variety),
, 24 hours later:
1/2 cup: Sugar,
2 cup: Rice vinegar, (unseasoned
Light),
1 cup: Less 2 tablespoons water,
Set in a cool place for 24,
Hours,
Directions:
Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and
rubber seal ring). Rinse the salt off the ginger and pat dry. Put
ginger into vinegar/sugar solution. Close jar and refrigerate at
least a week.
The vinegar will turn the ginger a rosy pink. Just before serving,
slice thinly with the grain.
You can keep a jar of this going indefinitely by replenishing the
ginger and vinegar/sugar solution as it is used.
Source from luhu.jp
glass jar (I use the kind with the lever-action wire closure and
rubber seal ring). Rinse the salt off the ginger and pat dry. Put
ginger into vinegar/sugar solution. Close jar and refrigerate at
least a week.
The vinegar will turn the ginger a rosy pink. Just before serving,
slice thinly with the grain.
You can keep a jar of this going indefinitely by replenishing the
ginger and vinegar/sugar solution as it is used.
Source from luhu.jp