Homemade Pickled Ginger -- Gari
It's best to use fresh young ginger (shin shoga) to make gari.
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- 8 oz
- fresh young ginger root, peeled
- 1-1/2 tsp
- sea salt or kosher salt
- 1 c
- rice wine vinegar -- good quality
- 1/3 c
- granulated white sugar
2In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil and pour the boiling liquid over the ginger root pieces in the jar.
3Allow mixture to cool on kitchen counter. Put lid on the jar and store in the refrigerator for one week minimum.
4The liquid will change color to a slight pink hue in a few minutes. Don't be alarmed ! It is the reaction of the rice vinegar and sugar that causes the change. Only quality rice vinegar will do that. NOTE: red food coloring is usually added to commercially produced pickled ginger to give it a pleasing color.
7NOTE: Ginger root is available in two forms: young and mature. young roots, also called green or spring ginger, has a pale, thin skin that requires little or no peeling, is very tender and has a milder flavor.