Try this Japanese Rosy Pickled Ginger (Gari) recipe, or contribute your own.
Suggest a better descriptionDissolve sugar in rice vinegar and water. Put into a 6-cup resealable glass jar (I use the kind with the lever-action wire closure and rubber seal ring). Rinse the salt off the ginger and pat dry. Put ginger into vinegar/sugar solution. Close jar and refrigerate at least a week. The vinegar will turn the ginger a rosy pink. Just before serving, slice thinly with the grain. You can keep a jar of this going indefinitely by replenishing the ginger and vinegar/sugar solution as it is used.
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Serving Size: 1 Serving (754g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1162 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 11mg | 0 % | |
Total Carbohydrate 300.2g | 88 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 300.1g | ||
Protein 0g | 0 % | |
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: 1162
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