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Homemade Pickled Gari

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PREP TIME
40 min
COOKING TIME
5 min
TOTAL TIME
45 min
SERVINGS
32 servings
Japanese
Homemade Pickled Gari
Ingredients
  • 8 ounces fresh young ginger root, peeled
  • 1 1/2 teaspoons sea salt
  • 1 cup rice vinegar
  • 1/3 cup white sugar
Instructions
1
Collect and prepare all necessary ingredients.
2
Slice the ginger into manageable pieces.
3
Place these slices in a clean, covered container and sprinkle with sea salt. Mix well to evenly distribute the seasoning. Allow it to sit for approximately 30 minutes, then transfer the contents to a clean, sealed container.
4
In a saucepan, combine rice vinegar and sugar. Stir until the sugar is fully dissolved.
5
Heat the mixture to its boiling point, then carefully pour it over the ginger slices in the container.
6
Let the mixture cool down before sealing the container. After a short while, the liquid may take on a slightly pinkish hue; do not worry about this. Store the container in the refrigerator for at least 1 week.
7
Slice the ginger into extremely thin pieces for serving.