Homemade Pickled Ginger -- Gari
It's best to use fresh young ginger (shin shoga) to make gari.
- 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
How to Make Homemade Pickled Ginger -- Gari
- 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.