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Japanese Pickled Ginger

From: mdb@jerry.psu.edu

Date: 24 Oct 1993 16:58:19 GMT

This recipe comes from the Book of Sushi by Kinjiro Omae and Yuzuru Tachibana.

Thoroughly wash and salt 225g.of fresh ginger root.After letting stand for a
day, it is washed again and placed in a marinade made of 1 cup rice vinegar, 7
Tbsps water, and 2 1/2 tsps Sugar. Allow the ginger to marinate for 1 week. It
will turn pink. Drained, covered and refridgerated, Gari will keep for months.
It is sliced thin to be served with sushi.

I've tried and it works pretty well. Enjoy

Mike