Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger)
Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger)

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, spring ginger pickled in sweet vinegar (gari/sushi ginger). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger) is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger) is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook spring ginger pickled in sweet vinegar (gari/sushi ginger) using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger):
  1. Take 500 grams Spring ginger root
  2. Take 400 ml Vinegar
  3. Get 160 grams Sugar
  4. Make ready 2 tbsp Honey
  5. Make ready 1 tsp Salt
Instructions to make Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger):
  1. Wash the spring ginger roots, and slice very very thinly without peeling (I used a vegetable peeler to slice it thinly).
  2. The ginger roots are not peeled, but do cut off any browned or discolored bits. Don't cut the red shoot ends off. They will turn the ginger a pretty pink color.
  3. Sprinkle the sliced ginger with a little salt (not listed), and mix up quickly. Leave it for a while.
  4. Make the sweet vinegar sauce: Put the vinegar, sugar, honey and salt in a pan and bring to a boil. Turn the heat down to low-medium, and simmer for 5 minutes. Turn off the heat. Pour into storage jars that have been sterilized in boiling water, and leave to cool.
  5. Bring water to a boil in another pan, and add the sliced ginger from Step 2, salt and all. Boil for 3 minutes, then drain well. Put the ginger slices in the sweet vinegar sauce filled jars while still hot. (They will turn a pretty pink after some time.)
  6. You can start eating it the day it's made, but they will taste better after they have been marinating for 4 to 5 days when the flavors will have permeated the ginger, and the vinegar will have become mild. To store the ginger, close the lids tightly and refrigerator.
  7. Serve with sushi.

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