How to Make Pickled Ginger | Pickled Ginger (Gari) Recipe

By The Cooking Foodie

Ingredients

Instructions

1. Peel the ginger with the back of a spoon or a vegetable peeler, then slice it as thinly as possible.
2. Put the slices in a bowl, sprinkle with 2 teaspoons salt, mix well and leave for 15-20 minutes to draw out moisture.
3. Boil a pot of water, add the salted ginger and blanch for 2-3 minutes. Drain, let cool slightly, squeeze out as much water as possible and put into a sterilized jar.
4. In a small saucepan, combine the rice vinegar, sugar and 1/2 teaspoon salt. Bring to a boil and cook 1-2 minutes, until the sugar dissolves. Take off the heat and let cool slightly.
5. Pour the warm vinegar mixture over the ginger and let cool completely, then seal with a lid.
6. Refrigerate for at least 24 hours before eating.

Summarized from The Cooking Foodie's video. Watch it for the details.

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