<PICKLED GINGER/ がり>
＜Yield> 5 serving
<Prep time> 10 mins ( it doesn't include resting time)
<Cook time> 1-3 mins
ginger 200g (2cups of thinly sliced ginger)
1 tbsp of salt
rice vinegar 1 cup
sugar 5 tbsp
1;Peel the skin of ginger. Slice ginger as thin as possible. Blanch it for 1-3 mins to remove the pungency depending on how pungent you want. Drain and rinse it under the cold water. Squeeze the water. Sprinkle 1 tbsp of salt, then leave it for 5min. Squeeze the moisture again.
2; To a pot on mid heat, add 1 cup of rice vinegar and 5 tbsp of sugar. Once it comes to a boil, off the heat and let it cool down.
3; Squeeze the ginger again. Combine ginger and marinade in the clean glass jar. Let it sit at least overnight.
<Miwa’s tips> ※Watch more on YouTube!
1; If it’s too tangy, add 1 tsp more of sugar. OR add ¾ cup of vinegar + ¼ cup of water.
2; If you are sensitive to the pungency, blanch the ginger 3 mins instead of 1 min on process 1. I did 1.5 min in the video.
3; Pick fresh ginger with thin skin!
Keep it in the air-tight container in the fridge for 3weeks.