
Pickled ginger is called gari or amazu shoga in Japanese. It is served with Sushi – veg or non veg and helps enhance the flavours. It also helps to clear the taste buds.
Though the Japanese use rice vinegar to preserve it, the regular one too works equally well .
Ingredients:
250 gms tender ginger
2 tsps salt
100 gms sugar
1 cup vinegar.
Method:
Peel the ginger and wash thoroughly. Pat dry and cut it into two inch chunks. Tip it into a glass bowl and sprinkle with salt. Allow to stand for half an hour and then transfer into a clean glass jar.
Tip the sugar and vinegar in a pan and heat it till the sugar dissolves. Bring it to a boil and pour it over the ginger pieces. Allow the mixture to cool thoroughly before securing the lid. Store it in the refrigerator for atleast ten days before slicing it. . alternatively you could slice it thinly just before serving.
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