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May 20, 2007
Gari
May 20, 2007 02:46 PM | cooked , recipes , side , vegetable & fruit
*Outline
Gari is thinly cut ginger, made to the sweet vinegar pickle, and made. Gari is indispensable pickles for the sushi. When it eats one item, it is tidy in the mouth. Gari matches to not only the sushi but also various meals.
*Ingredients
ginger-young:250g
sugar:80g
vinegar(grain vinegar):70g
salt:some
*Instructions
1:The skin of ginger is peeled off. And, it thinly cuts it in the thickness of 1milli or less. It moves it to the bamboo basket putting the cut ginger on the hot water. The proper quantity sprinkles the salt on the ginger (It is a few). After that, it leaves it during one hour.
2:Sugar and vinegar are put and mixed with the bottle.
3:When one hour passes, ginger is lightly washed in water. And, moisture is pulled out as much as possible squeezing ginger.
4:Ginger that squeezes water is put in the bottle that vinegar and sugar enter.
5:The bottle is put in the refrigerator and it waits for about two weeks from the tenth.
6:Completion.
*Tips
1:The cap of the bottle might be good made of plastic. It rusts in the cap of the metal because vinegar is used.
2:When sugar is a little, no beautiful pink color.
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