I love these so much that, while I was pregnant, I ate too many and got a tummy ache!The amount of salt to rub into the radishes should be about 3% of the weight of the radishes. Recipe by Keyua

I compared the taste of boiled and unboiled gari made with spring ginger - both had their own unique flavors and were delicious.Adjust the amount of sugar to your liking.The ginger absorbs the flavors faster if it is sliced it as thinly as possible.This gari turned a brighter pink than the boiled version. Recipe by Hokkori-no

Traditional Chinese dish easy and lite

I found radishes on sale and came up with this. Recipe by Mya-kom

I have been making "gari" sushi ginger since I saw a recipe in a book I borrowed from the library some time ago. After making it many times, I've added my own tricks to make improve the results, to create my own gari recipe.The points that I think are important are:● Bring the sweet vinegar sauce to a boil to take the edge of the sharpness of the vinegar● Boil the ginger to eliminate the slightly grassy flavor it has (If you just boil it for 2-3 minutes, it'll retain the crispy texture).● Use good quality vinegar.This gari recipe is quite sweet. Adjust the amount of sugar to taste. Recipe by Raby

When you have too many carrots and get sick of carrot cake

My mother used to make this every summer. It's a family favorite.I simply cut up the cucumber roughly, but my mother like to make thin slices into it so it would resemble an accordion. The marinade can be reused as a salad dressing or sauce if it hasn't gotten too watery. Recipe by Setsumika

When the winter carrots are at their juiciest, we pickle them for use throughout the year till the next harvest. Here is the family recipe.

My friend always made nice coloured sweet and sour pickled ginger, so I asked her for the recipe.Cut the ginger into very thin slices. Marinate it in the vinegar and sugar mixture while it's still hot after pouring boiling water over. Recipe by Shunati

I received some cauliflower, so I marinated them the way my husband likes.Adjust the marinade to taste. Recipe by umemodoki

I like the taste of pickles, as well as the texture of carrots cooked until they're tender, so I marinated cooked carrot in a sweet vinegar sauce.You can use wine vinegar, apple cider vinegar, rice vinegar or any vinegar you like. Its best to use a light colored vinegar for the prettiest color. This is good whether the carrots are cooked until tender, or if they are still on the crunchy side. If you adjust the amount of water added when microwaving them, you can adjust the sourness too. Recipe by Mikki-an

I wanted to make a sweet and easy to eat "Gari" (sushi ginger) like the kind you find at sushi restaurants...Adjust the amount of sugar to your liking.The ginger absorbs the flavor faster when thinly sliced.These should turn to a lighter pink than the method used without boiling. Recipe by Hokkori-no