Homemade Pickled Ginger (Gari) Recipe

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Ingredients:

Serving

Directions:

Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	347.31 Kcal (1454 kJ)
Calories from fat	20.41 Kcal
		% Daily Value*
Total Fat	2.27g	3%
Sodium	3523.23mg	147%
Potassium	942.73mg	20%
Total Carbs	82.79g	28%
Sugars	43.34g	173%
Dietary Fiber	4.54g	18%
Protein	4.54g	9%
Vitamin C	11.3mg	19%
Iron	2.3mg	13%
Calcium	38.8mg	4%

Amount Per 100 g
Calories	67.83 Kcal (284 kJ)
Calories from fat	3.99 Kcal
		% Daily Value*
Total Fat	0.44g	3%
Sodium	688.13mg	147%
Potassium	184.13mg	20%
Total Carbs	16.17g	28%
Sugars	8.47g	173%
Dietary Fiber	0.89g	18%
Protein	0.89g	9%
Vitamin C	2.2mg	19%
Iron	0.4mg	13%
Calcium	7.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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