Homemade Pickled Ginger (Gari)

• porcje: 32 servings
• czas aktywny: 40 minutes
• całkowity czas: 45 minutes

Składniki

8 ounces fresh young ginger root, peeled

1 ½ teaspoons sea salt

1 cup rice vinegar

⅓ cup white sugar

Wskazówki

Gather all ingredients.

Cut ginger into chunks.

Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.

Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.

Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.

Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.

Cut pieces of ginger into paper-thin slices for serving.

Wartości Odżywcze

• Wielkość Porcji: 1 1/2 cups
• Kalorie: 14 kcal
• Tłuszcz Całkowity: 0 g
• Tłuszcz Nienasycony: 0 g
• Sód: 83 mg
• Węglowodany Całkowite: 3 g
• Błonnik Pokarmowy: 0 g
• Cukry Całkowite: 2 g
• Białko: 0 g