Free Recipe Japanese Rosy Pickled Ginger (Gari)
Recipe Type: L Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 1
Ingredients for Japanese Rosy Pickled Ginger (Gari) Recipe
1 lb Unpeeled baby ginger (in
Oriental groceries) or
Peeled regular ginger
(Note: regular ginger tends
To be stronger and tougher,
But works
Quite well anyway)
Peel (if necessary), rinse,
And pat dry.
Put in a bowl and coat with
About a heaping tablespoon
Salt
(preferably the pickling
Variety)
Japanese Rosy Pickled Ginger (Gari) Preparation
(24 hours later:) 1/2 c Sugar 2 c Rice vinegar (unseasoned Light) 1 c Less 2 tablespoons water Set in a cool place for 24 Hours Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable glass jar (I use the kind with the lever-action wire closure and rubber seal ring). Rinse the salt off the ginger and pat dry. Put ginger into vinegar/sugar solution. Close jar and refrigerate at least a week. The vinegar will turn the ginger a rosy pink. Just before serving, slice thinly with the grain. You can keep a jar of this going indefinitely by replenishing the ginger and vinegar/sugar solution as it is used. From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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