Gari
ガリ · pickled ginger

New ginger g

350 g	new (young) ginger
200 cc	water
100 cc	vinegar
50 g	sugar
10 g	salt

1. Young ginger; old ginger is spicier and harder. Peel with a spoon; trim the pink offshoots and dry ends.
2. Slice parallel to the fibres, 1 mm.
3. 3% salt water, 10 min.
4. Drain; boil in plain water 5 min (counted from the return to the boil).
5. Marinate in the vinegar liquid.

• Keeps 1 month in water, 1 year in vinegar.
• Same method works with green papaya / palm heart.