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LOCATION: Recipes >> Preserving >> Pickled Ginger 08

Print this Recipe    Pickled Ginger 08

Gari

1 LB. fresh ginger (select young ginger roots)
2/3 cup rice vinegar
1/4 cup mirin
1/4 cup sake
3 tablespoons sugar
Clean stones in a zip lock or cheesecloth bag

Wash ginger roots well with a scrubber and place in boiling water
for a minute. Boiling water removes offensive odors. Combine
vinegar, mirin, sake and sugar in a pan. Boil until sugar dissolves
and allow to cool. Put ginger into a large clean jar. Pour pickling
mixture over all.

Wash small stones. Sterilize by boiling and let cool. Place in a
cheesecloth, nylon net bag, or zip lock plastic bag. Place bag
evenly over ginger to prevent floating. Cover. The ginger will be
ready in 3-45 days. It keeps at least one month in the refrigerator.
A natural soft pinkish tint develops as it ages.

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