Assigned Tags / Keywords:

ginger, pickle, sushi, vinegar

Ingredients per portions

100 g	ginger, peeled and thinly sliced
1 tsp	sea salt
250 ml	rice vinegar
60 g	sugar

Sprinkle ginger slices with salt and leave in a bowl for 30 minutes.

Put ginger in a sterilized jar.

Mix rice vinegar and sugar in a pan and bring to a boil. Stir until sugar is dissolved. Pour over the ginger slices and seal the jar.
Leave for a week before using.

Eat Gari between dishes of sushi or mix it into salads.

Comments

This recipe has not been commented yet.