Japanese Rosy Pickled Ginger (Gari)
| Yield: | 1 Servings |
| Categories: | Fat |
| 1 | lb | Unpeeled baby ginger (in |
| Oriental groceries) or | ||
| Peeled regular ginger | ||
| (Note: regular ginger tends | ||
| To be stronger and tougher, | ||
| But works | ||
| Quite well anyway) | ||
| Peel (if necessary), rinse, | ||
| And pat dry. | ||
| Put in a bowl and coat with | ||
| About a heaping tablespoon | ||
| Salt | ||
| (preferably the pickling | ||
| Variety) | ||
| (24 hours later:) | ||
| 1/2 | c | Sugar |
| 2 | c | Rice vinegar (unseasoned |
| Light) | ||
| 1 | c | Less 2 tablespoons water |
| Set in a cool place for 24 | ||
| Hours |
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