Pickled Sushi Ginger (Gari) 新生姜の甘酢漬け

I love the Low Carb lifestyle but I have a big family so not all my recipes are low carb. Some of my recipes are changed to fit my taste. I also love DIY home goods.

8 oz young ginger (you can increase by up to 50% for this recipe; if you use regular ginger, it will be VERY spicy and you must boil it longer to reduce the spiciness)

2 tsp Diamond Crystal kosher salt (3 to 5% of the ginger‘s weight)

subheading: For the Sweet Vinegar (Amazu):

1 cup rice vinegar (unseasoned) (rice vinegar is mild compared to other vinegars; if you use another type, add more sugar to taste)

½ to ¾ cup sugar (I use organic cane sugar; use white granulated sugar for a clear pickling solution that showcases the ginger‘s pink color; DO NOT USE LESS SUGAR than specified because the ginger will not preserve well)

1 tsp Diamond Crystal kosher salt

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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