Recipe of Award-winning Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spring ginger pickled in sweet vinegar (gari/sushi ginger). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger) is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger) is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have spring ginger pickled in sweet vinegar (gari/sushi ginger) using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger):

1. Take 500 grams Spring ginger root
2. Get 400 ml Vinegar
3. Make ready 160 grams Sugar
4. Prepare 2 tbsp Honey
5. Get 1 tsp Salt

Instructions to make Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger):

1. Wash the spring ginger roots, and slice very very thinly without peeling (I used a vegetable peeler to slice it thinly).
2. 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.
3. Sprinkle the sliced ginger with a little salt (not listed), and mix up quickly. Leave it for a while.
4. 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.
5. 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.)
6. 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.
7. Serve with sushi.

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