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Homemade Pickled Ginger (Gari)

Cost $5, save $5

Source: Recommended by CookGo

  • 5 Min
  • 32 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 8 ounces fresh young ginger root, peeled
    • 🧂 1 ½ teaspoons sea salt
    • 1 cup rice vinegar
    • 🍚 â…“ cup white sugar

STEPS

1

Gather all ingredients.

2

Cut ginger into chunks.

3

Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.

4

Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.

5

Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.

6

Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.

7

Cut pieces of ginger into paper-thin slices for serving.

NUTRIENTS

Per 1 serving

🔥

14

Calories

  • 0g
    Protein
  • 3g
    Carbs
  • 0g
    Fats

đź’ˇ Tips

Use fresh young ginger root for the best results as it yields a tender and mild pickling.If you'd like a natural pink hue, use the pink tips of the young ginger or add a small piece of red radish for color.Store the pickled ginger in a sterilized jar to promote longer shelf life.Pairs perfectly with sushi, sashimi, or even as a palate cleanser between dishes.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.