How To Make Homemade Pickled Ginger (Gari) Recipe
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Serves:
Ingredients
- 1 cup fresh ginger, thinly sliced
- 1 cup rice vinegar
- ¼ cup sugar
- 1 teaspoon salt
Instructions
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Bring a pot of water to a boil and blanch the ginger slices for 30 seconds. Drain and set aside.
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In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
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Place the blanched ginger slices in a heatproof glass jar or bowl.
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Pour the vinegar mixture over the ginger, making sure it is completely submerged.
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Allow the pickled ginger to cool to room temperature, then cover and refrigerate for at least 24 hours before using.
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The pickled ginger can be stored in the refrigerator for up to one month.
Nutrition
- Calories : 20kcal
- Total Fat : 0g
- Sodium : 586mg
- Total Carbohydrates : 5g
- Sugar : 4g
- Protein : 0g
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