Japanese Pickled Ginger

From: mdb@jerry.psu.edu
Date: 24 Oct 1993 16:58:19 GMT
This recipe comes from the Book of Sushi by Kinjiro Omae and Yuzuru Tachibana.

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.

I've tried and it works pretty well. Enjoy

Mike


amyl

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