Homemade Pickled Ginger (Gari)

• servings: 32 servings
• active time: 40 minutes
• total time: 45 minutes

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
• Unsaturated Fat: 0 g
• Sodium: 83 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 0 g
• Total Sugars: 2 g
• Protein: 0 g