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[Gari/Su-Shoga]

Pickled Ginger Slices
[Gari/Su-Shoga]

Image of Pickled Ginger Slices<br>[Gari/Su-Shoga]
Ingredients

Makes about cup (180ml)

4 ounces (115 g) pared, fresh ginger root
1 cup (250ml) boiling water
cup (125ml) rice vinegar
2 tablespoons (30ml) sugar
teaspoon (2ml) salt
Red food colouring, if desired


Method

1. Cut ginger crosswise or lengthwise, as desired-into 1/16 inch (2mm) thick slices. Place ginger in small bowl; add boiling water. Let stand 30 seconds; drain well.


2. Place vinegar, sugar and salt in small crockery, glass or ceramic bowl; stir until sugar is completely dissolved. Add ginger; stir to coat well.


3. Cover bowl; let ginger stand at room tem­perature at least 1 hour. Refrigerate, covered, until well chilled. (The color of the ginger becomes pinkish; for deeper color, add 1 drop red food colouring.) To serve, remove slices from pickling liquid.

Note:

Pickled Ginger Slices will keep for several weeks; refrigerate in pickling liquid, tightly covered.

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