Gari (Japanese Preserved Ginger)

Souce: http://japanesefood.about.com

Ingredients:
Young ginger* (= Shinshoga in Japanese), cleaned and deskinned, 900g (or ~2lb)
Rice vinegar, 6 cups (or ~1.4ltrs or 96 tbsp)
Sugar, 4 cups (or ~767g or 64 tbsp)
Salt, 2 tsp (or ~10g)

* NB: Pickled young ginger will changes its color to light pink, but is not the case if old ginger is used instead.



Method:
1. Slice, using knife or vegetable peeler, ginger root thinly.

2. Season with salt.  Leave mixture in bowl for 1 hr.

3. Dry the ginger slices with paper towels and put them in a sterilized container/jar.

4. Mix rice vinegar and sugar in a pan and bring to a boil.  Pour the hot sugar-vinegar mixture over the ginger slices.

5. Cool thoroughly before cover and storage in refrigerator.



Serving:
1. Gari can be served with sushi or rice after 1 day storage in refrigerater.