Friday, April 7, 2023

Homemade Pickled Ginger (Gari)


8 ounces fresh young ginger root, peeled
1 ½ t. sea salt
1 C. rice vinegar
⅓ C. white sugar


  1. Slice ginger into paper-thin slices. 
  2. Place in a bowl, sprinkle with sea salt, and stir to coat. 
  3. Let stand for about 30 minutes.
  4. Rinse most of salt from ginger slices, then transfer to a clean lidded jar.
  5. In a saucepan, stir together rice vinegar and sugar until sugar has dissolved. 
  6. Bring to a boil, then pour the boiling liquid over ginger slices in the jar.
  7. Seal the jar. 
  8. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. 
  9. Store in the refrigerator for at least 1 week.

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