Pickled Giner (gari)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
8 oz ginger root1 1/2 tsp sea salt1/3 cup sugar1 cup rice vinegar (or white wine vinegar)
1. Cut the ginger into chunks or go ahead and slice paper thin and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
2. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
3. Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.
Number of Servings: 32
Recipe submitted by SparkPeople user MUSICTURNSMEON.
2. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
3. Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.
Number of Servings: 32
Recipe submitted by SparkPeople user MUSICTURNSMEON.
Nutritional Info Amount Per Serving
- Calories: 13.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 112.4 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.1 g
- Protein: 0.1 g