Ingredients
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2
-
1
-
5 - 7
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1
-
-
-
-
-
-
-
-
-
-
-
Directions
Pickled Ginger (gari), Pickled ginger is served with sushi Try to eat pieces of pickled ginger between different kinds of sushi It helps to clean your mouth and enhance the flavors , This didn’t work as well for me as it did for the other reviewers Perhaps my ginger was too old, but the flavor was still extremely sharp even after a week and a half , Dang, I honestly thought I had reviewed this before now This is a gorgeous pickling vinegar It produces a strong, delicious pickled ginger, though mine never did turn pink One of my favorite dinners is to make a pot of brown rice and eat it with sliced avocado and my beloved pickled ginger Also, as long as you don’t get a bunch of junk or contaminants in your jar, you don’t have to throw the vinegar away after you’ve eaten all the ginger You just slice up a new ginger root, throw it in and let it pickle! Voila! A perpetual pickle operation Just for fun, I thinly sliced up some radishes I bought today and put them in one of my vacant pickling jars I’ll let you know what happens after they’ve stewed for a couple of weeks Thanks for a great, easy recipe
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Steps
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1
Done
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Peel the Ginger Root. |
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2
Done
|
Cut the Ginger Into Medium-Sized Pieces and Salt It. |
|
3
Done
|
Leave the Ginger in a Bowl For 30 Minutes. |
|
4
Done
|
Put the Ginger Into a Jar. |
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5
Done
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Mix Rice Vinegar and Sugar in a Pan and Bring to a Boil. |
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6
Done
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Pour the Hot Mixture of Vinegar and Sugar on the Ginger. |
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7
Done
|
Cool, Then Cover With a Lid and Place in the Refrigerator. |
|
8
Done
|
in a Week, the Ginger Change Its Color to Light Pink. |
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9
Done
|
Slice Thinly to Serve. |
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10
Done
|
the Pickled Ginger Lasts About a Month in the Fridge. |
