homemade pickled ginger -- gari

How To Make homemade pickled ginger -- gari

• 
  Step 1
  Cut the ginger into fair size chunks (1-1/2 to 2 inches) and place them in a bowl. sprinkle with salt, stir to coat and let stand for 30 minutes or more. drain and transfer ginger to a clean jar.
• Step 2
  In 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.
• Step 3
  Allow mixture to cool on kitchen counter. Put lid on the jar and store in the refrigerator for one week minimum.
• 
  Step 4
  The 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.
• 
  Step 5
  Now, for a VERY important final step. The ginger MUST be sliced paper thin !!! When you have accomplished that, put sliced ginger (GARI) back in the refrigerator.
• 
  Step 6
  Serve GARI with any Asian meal as a palate cleanser. It has a slight bite to it, but belongs with sashimi (raw fish or seafood) and sushi.
• Step 7
  NOTE: 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.
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