Candida Diet Friendly Pickled Ginger (Gari)

Total time24 hr 25 min

Prep time20 min

Cook time5 min

Candida Diet Friendly Pickled Ginger (Gari)

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Ingredients

8 servings

8 oz fresh young ginger, peeled
1 tsp kosher salt
¾ cup unseasoned rice vinegar
Asian Gourmet Rice Vinegar, Plain, Mild Flavor Lee Kum Kee Selected Rice Vinegar Tesco Rice Wine Vinegar
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3 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the brine

½ tsp kosher salt

Instructions

1
Using a mandoline or a sharp knife, slice the peeled ginger crosswise as thinly as possible — ideally 1–2mm. Place the slices in a small bowl, toss with 1 tsp kosher salt, and let stand for 30 minutes until the ginger has softened and released some moisture.
2
Rinse the salted ginger slices under cold water, then pat dry with a clean kitchen towel or paper towels. Pack the slices into a clean 1-cup (8 oz) glass jar.

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