Gari
Ingredients
- 1 LB. fresh ginger (select young ginger roots)
- 2/3 cup rice vinegar
- 1/4 cup mirin
- 1/4 cup sake
- 3 tablespoons sugar
- Clean stones in a zip lock or cheesecloth bag
Instructions
Wash ginger roots well with a scrubber and place in boiling water for a minute. Boiling water removes offensive odors. Combine vinegar, mirin, sake and sugar in a pan. Boil until sugar dissolves and allow to cool. Put ginger into a large clean jar. Pour pickling mixture over all. Wash small stones. Sterilize by boiling and let cool. Place in a cheesecloth, nylon net bag, or zip lock plastic bag. Place bag evenly over ginger to prevent floating. Cover. The ginger will be ready in 3-45 days. It keeps at least one month in the refrigerator. A natural soft pinkish tint develops as it ages.
