Gari Ginger Pickles
120g fresh ginger
1/2 cup rice vinegar
1/4 cup extra light maple syrup or mirin
1/2 tsp salt
How to do
1. Peel the ginger andd thinly slice with the frain.
2. Combine the rice vinegar, maple syrup and salt in a large bowl.
3. Bring a large pot of water to a boil and blanch the ginger for 50 seconds. If you can find tender new-crop giner, blench for only a few seconds. Remove the slices with a skimmer and drain for few seconds, then immediately transfer to the bowl of pickling liquid. Let cool to room remperature.
4. The ginger pickles can be eaten soon after cooling, but they are tastier after a day or two in ther refrigerator. They will keep about two to three months refrigerated in a clean container.