Japanese Pickled Ginger

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Japanese Pickled Ginger

Ingredients

  • Thoroughly wash and salt 225g of fresh ginger root. After letting
  • stand for a day, it is washed again and placed in a marinade made
  • of 1 cup rice vinegar, 7 Tbsps water, and 2 1/2 tsps sugar. Allow
  • the ginger to marinate for 1 week. It will turn pink. Drained,
  • covered and refridgerated, Gari will keep for months. It is sliced
  • thin to be served with sushi.

Instructions

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