Homemade Pickled Ginger (Gari)

• 份量: 32 servings
• 活動時間: 40 minutes
• 總時間: 45 minutes

食材

8 ounces fresh young ginger root, peeled

1 ½ teaspoons sea salt

1 cup rice vinegar

⅓ cup white sugar

步驟

Gather all ingredients.

Cut ginger into chunks.

Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.

Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.

Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.

Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.

Cut pieces of ginger into paper-thin slices for serving.

營養

• 每份大小: 1 1/2 cups
• 卡路里: 14 kcal
• 總脂肪: 0 g
• 不飽和脂肪: 0 g
• 鈉: 83 mg
• 總碳水化合物: 3 g
• 膳食纖維: 0 g
• 總糖: 2 g
• 蛋白質: 0 g