"Gari". keeps 6 months, accompanies fish well
Use young ginger: feels heavy for size, smooth, tight skin, can scrape off skin with fingernail
Scrape off skin with side of spoon
Cut into chunks, slice with mandolin paper thin, across not lengthwise
Place slices in colander and toss with salt, stir occasionally and allow to drain over sink 60 minutes
Lay pieces on paper towel and blot to dry
Sterilize glass jar with boiling water
Boil sugar and vinegar in saucepan until dissolved
Place ginger in jar and pour sugar and vinegar mixture over ginger, liquid must cover all slices
Tighten lid, allow to cool and refrigerate
Slice very thin, will turn slightly pink after 1 week, increase amount sugar a little to enhance flavor otherwise too sour.
Can eat after 1 week. Keep refrigerated up to 6 mos.
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Serving Size: 1 Serving (601g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 752 | ||
Calories from Fat: 15 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.5mg | 1 % | |
Potassium 1119.1mg | 29 % | |
Total Carbohydrate 176.9g | 52 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 172.4g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 752
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