Japanese Pickled Ginger
Ingredients
- Thoroughly wash and salt 225g of fresh ginger root. After letting
- stand for a day, it is washed again and placed in a marinade made
- of 1 cup rice vinegar, 7 Tbsps water, and 2 1/2 tsps sugar. Allow
- the ginger to marinate for 1 week. It will turn pink. Drained,
- covered and refridgerated, Gari will keep for months. It is sliced
- thin to be served with sushi.
