Japanese Pickled Ginger Recipe (Gari)

vietworldkitchen.com

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9 to 10 ounces young ginger

⅓ cup plus 1 ½ tablespoons sugar, organic preferred for great flavor

2 teaspoons fine sea salt, or 1 ½ tablespoons kosher salt

⅔ cup unseasoned Japanese rice vinegar

2 squares of dried kombu (kelp), each about the size of your thumbnail (optional)

Directions at vietworldkitchen.com

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