Restaurant Quality Gari (Sushi Ginger) Spring Ginger Pickled in Sweet Vinegar

• 300 grams Spring ginger
• 1/2 tsp Salt
• 800 ml Water
• 180 ml Vinegar
• 110 grams Sugar

1. Let's cut these spring ginger...
2. Rinse the ginger under water and rub off the debris with your fingers (Gari turns pink if the red parts are kept intact).
3. Thinly slice the ginger from Step 2 with a knife or a peeler and sprinkle in some salt.
4. Mix and let rest for a while.
5. Fill a pot with 800 ml of water and bring it to a boil.
6. Add the spring ginger from Step 3 and boil for about 2 minutes.
7. Remove and drain in a colander and let cool.
8. Put the ginger from Step 4 in a container.
9. In a pot, heat vinegar and sugar, and mix.
10. Bring it to a boil and simmer for about 3 minutes.
11. Pour the hot liquid into the container from Step 5 (the color should instantly turn pink).
12. Once cooled, store it in the refrigerator (the color will darken after a few days).
13. This is a recipe without boiling the ginger.
14. Refer to"No Need to Boil Spring Ginger Pickled in Sweet Vinegar Gari".
15. Tsukudani Recipe "Great for Breakfast!
16. Sweet and Spicy Tsukudani with Spring Ginger".
17. Refer to.

spring ginger, salt, water, vinegar, sugar

Taken from cookpad.com/us/recipes/154772-restaurant-quality-gari-sushi-ginger-spring-ginger-pickled-in-sweet-vinegar (may not work)