Recipe by: Naoko Nama
Source: Family recipe
- 200-250gr fresh Ginger, peeled and thinly sliced
- 100ml Rice Vinegar
- 100ml Water
- 70gr Raw Sugar
- 30gr Honey
- 1 tsp. Salt
- Put all the ingredients except ginger in a saucepan, bring to a boil and set aside to cool.
- Slice ginger as thinly as possible, sprinkle some salt over and leave for 10 minutes. Gently squeeze the water, put it in boiling water and simmer for 2 min. Drain.
- Add the ginger while still hot to the sweetened vinegar. Leave in the fridge for at least 2 hours. You can keep it for 2 weeks in the fridge.
Note: You can adjust the amount of sugar depending on your taste, but if you reduce it, the fridge life will be shorter.
Download PDF version here: Japanese Sweet Pickled Ginger (Gari) Naoko Hama