Easy Homemade Pickled Ginger (Gari) Recipe

Ingredients

• 8 ounces fresh young ginger root, peeled
• 1.5 teaspoons sea salt
• 1 cup rice vinegar
• 0.33 cup white sugar

Instructions

1. Gather all your ingredients for this pickled ginger recipe.
2. Cut the fresh ginger into manageable chunks.
3. Place the ginger chunks in a bowl, sprinkle with sea salt, and stir to coat evenly. Let it sit for about 30 minutes, then transfer the ginger to a clean jar with a lid.
4. In a saucepan, combine rice vinegar and sugar. Stir until the sugar is completely dissolved.
5. Bring the vinegar and sugar mixture to a boil. Carefully pour the hot liquid over the ginger root pieces in the jar.
6. Let the mixture cool completely, then seal the jar tightly. The liquid might turn a slightly pinkish color after a few minutes; this is normal. Store the pickled ginger in the refrigerator for at least 1 week to allow the flavors to develop.
7. When ready to serve, cut the pickled ginger into paper-thin slices.

Nutrition

• Calories: 14 kcal
• Fat Content: 0 g
• Serving Size: 1 1/2 cups
• Fiber Content: 0 g
• Sugar Content: 2 g
• Sodium Content: 83 mg
• Protein Content: 0 g
• Carbohydrate Content: 3 g
• Unsaturated Fat Content: 0 g