Gari (pickled ginger) Recipe

Do you like pickled ginger when you have Sushi?
It’s very refreshing and I can’t stop eating it always!

It’s the best season for 新生姜 (Shin-shoga), New ginger in Japan and it’s very nice for making Gari (pickled ginger) 🙂

If you have the ingrediets, please try it.
You would love it and it’s much more tasty than the package one!

Ingredients:
Shin Shoga (New ginger) as much as you like
(A) 200cc of rice vinegar
(A) 3-4 Tablespoons of sugar
(A) 1 teaspoon of salt

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1. Slice the ginger into thin pieces with the skin on. This time, I used peeler.
The pink coloskin help the ginger to be pink color so please don’t peel off.

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2. Put a pinch of salt on the sliced ginger and leave it for five minutes.

3. Boil the sliced ginger for 1-2 minutes.

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4. In another pan, place all the (A)s then bring to boil. Once it boils, stop the gas and cool it down.

5. Place the ginger and the sauce in a container then leave it in the fridge for 1-5 days.

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#This time, the pink part of the ginger was kind of small, and also Myoga (Japanese ginger) is my favorite thing, so I marinate the Myoga with the sliced ginger together in the same container. (after boil the Myoga for few minutes)

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Then you can get very cute pink color, and also enjoy the pickled Myoga at the same time!

This pickled ginger is 1 day after marinating.. Isn’t it beautiful color? 🙂

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I enjoyed them with home made Saba-Zushi today ❤

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