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We hope you got benefit from reading it, now let’s go back to spring ginger pickled in sweet vinegar (gari/sushi ginger) recipe. To cook spring ginger pickled in sweet vinegar (gari/sushi ginger) you only need 5 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger):
- Use 500 grams Spring ginger root
- Take 400 ml Vinegar
- You need 160 grams Sugar
- Take 2 tbsp Honey
- Take 1 tsp Salt
Steps to make Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger):
- Wash the spring ginger roots, and slice very very thinly without peeling (I used a vegetable peeler to slice it thinly).
- 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.
- Sprinkle the sliced ginger with a little salt (not listed), and mix up quickly. Leave it for a while.
- 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.
- 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.)
- 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.
- Serve with sushi.
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