- preparation 10 minutes
- difficulty Easy level
Ingredients
- 250 ml (1 cup) rice wine vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 large piece (20 cm) young ginger, rubbed clean and finely sliced
Pickling time 12 hours
Instructions
Mix the vinegar, sugar and salt in a bowl and add the ginger.
The gari will turn a pale, all-natural pink within minutes, but should be left for at least 12 hours before using. It can also be kept in sterilised glass jars and will keep for many weeks.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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