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Find Friends / Recipes / Pickled Ginger (Gari)
Pickled Ginger (Gari)
Pickled Ginger (Gari)
Course : Appetizers
Regions : Asian
Servings : 4
Cooking Time : 1 week
Chef Gautam Kumar
Ginger fresh (peeled) |
100 g |
Salt Cooking |
1 Tablespoon |
Rice Vinegar |
100 g |
Sugar |
25 g |
Method
- Rub the salt into the ginger and leave overnight at room temperature. Drain and hand dry with paper towel.
- Mix the rice vinegar, sugar and 30 ml of water and stir until dissolved, add the ginger and set aside for a week
- Then finely slice the ginger, blanch for 2 minutes then put in the marination again, when it turn slightly pink then it is ready to serve.
- It can be stored in airtight container in fridge and can be used for several months.
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