Umami
Umami

Family Recipes

Homemade Pickled Ginger (Gari)

32 servings

servings

40 minutes

active time

45 minutes

total time

Ingredients

8 ounces fresh young ginger root, peeled

1 ½ teaspoons sea salt

1 cup rice vinegar

⅓ cup white sugar

Directions

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.

Nutrition

Serving Size

1 1/2 cups

Calories

14 kcal

Total Fat

0 g

Saturated Fat

-

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

-

Sodium

83 mg

Total Carbohydrate

3 g

Dietary Fiber

0 g

Total Sugars

2 g

Protein

0 g

32 servings

servings

40 minutes

active time

45 minutes

total time
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