Pickled Fresh Ginger for Sushi (Gari)!

Name: Pickled Fresh Ginger for Sushi (Gari)!
Yield: 1 serving
Cuisine: American
Ingredients: 150 grams Fresh ginger; 1 pinch Salt; 150 ml ☆Vinegar; 4 tbsp ☆Sugar; 1 tsp ☆Salt

cookpad.japan @cookpad_jp

My mom's pickled ginger was a bit tough and sour, so I make it with the pickling liquid that I learned how to make after I got married. I enjoy making this each year.
If you have leftover pickling liquid, try this:.

This pickled ginger shouldn't really be kept a long time (it has moisture); this is something to be made fresh every season. It'll keep longer if you use a clean spoon for every use. Since the ginger is tender, this can be eaten right away.
Since the pickling liquid is heated, it takes on the pink color right away. Recipe by Gachamaru

cookpad.japan @cookpad_jp

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Ingredients

1 serving

150 gramsFresh ginger
1 pinchSalt
150 ml☆Vinegar
4 tbsp☆Sugar
1 tsp☆Salt

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Steps

1

Wash the ginger, and peel it with a spoon. Use a mandoline/knife to slice against the grain to your preferred thickness.
2

Sprinkle with salt and rub it in, then let sit for 5-10 minutes to draw out the moisture. Rinse in water, and squeeze well. The volume will decrease.
3

Prepare the pickling liquid. Bring the ☆ ingredients to a boil, then stop the heat. Add to the ginger and mix. The ginger will turn slightly pink within 30 seconds.
4

Note: You can also make this in a microwave. I add the pickling ingredients to a small glass and microwave for 2 1/2 minutes. It's ready when it reaches a boil. You can store the liquid as-is too.