Ingredients Jump to Instructions ↓

  1. 21 Sep

  2. 16 EDT

  3. From: Andrew Evans <aevans


  5. Japanese Rosy Pickled Ginger (Gari)

  6. (Originally from the

  7. Washington Post

  8. Food Section)

  9. 1 pound unpeeled baby ginger (in oriental groceries) or peeled regular ginger

  10. (Note: regular ginger tends to be stronger and tougher, but works

  11. quite well anyway)

  12. Peel (if necessary), rinse, and pat dry.

  13. Put in a bowl and coat with about a heaping tablespoon of salt (preferably the pickling variety). Set in a cool place for 24 hours.

  14. (24 hours later:)

  15. 1/2 cup sugar

  16. 2 cups rice vinegar (unseasoned light)

  17. 1 cup less

  18. 2 tablespoons water

  19. Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable glass jar (I use the kind with the lever-action wire closure and rubber seal ring). Rinse the salt off the ginger and pat dry. Put ginger into vinegar/sugar solution. Close jar and refrigerate at least a week.

  20. The vinegar will turn the ginger a rosy pink. Just before serving, slice thinly with the grain.

  21. You can keep a jar of this going indefinitely by replenishing the ginger and vinegar/sugar solution as it is used.


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