Ikaga desuka...

Am thinking of making some gari or what we call pickled ginger. I love the taste of ginger and it goes well on fried fish and meat.

Ingredients:

• 2 lb fresh young ginger (shin shoga)
• 3 cups rice vinegar
• 2 cups sugar
• 2 tsps salt

Preparation:

Wash young ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. (*If you are using old ginger, it might not turn pink naturally.)Cover the jar and store it in the refrigerator.