Pickled Ginger (Gari)

1. 1

   Peel the ginger root.

2. 2

   Cut the ginger into medium-sized pieces and salt it.

3. 3

   Leave the ginger in a bowl for 30 minutes.

4. 4

   Put the ginger into a jar.

5. 5

   Mix rice vinegar and sugar in a pan and bring to a boil.

6. 6

   Pour the hot mixture of vinegar and sugar on the ginger.

7. 7

   Cool, then cover with a lid and place in the refrigerator.

8. 8

   In a week, the ginger change its color to light pink.

9. 9

   Slice thinly to serve.

10. 10

    The pickled ginger lasts about a month in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.