Gari (Japanese Pickled Ginger)

  • 500 gm (1 lb) fresh young ginger (shin shoga)
  • 360 ml (1 1/2 cups) rice vinegar
  • 240 ml (1 cups) sugar
  • 1 tsps salt

  1. Wash young ginger root and rub off skin. 
  2. Slice the ginger thinly and salt them. 
  3. Leave salted ginger slices in a bowl for one hour. 
  4. Dry the ginger slices with paper towels and put them in a sterilized container/jar. 
  5. Mix rice vinegar and sugar in a pan and bring to a boil. 
  6. Pour the hot mixture of vinegar and sugar over the ginger slices. 
  7. Cool them. Pickled ginger changes its color to light pink. (*If you are using old ginger, it might not turn pink naturally.)
  8. Cover the jar and store it in the refrigerator.