Eosinophilic Esophagitis Friendly Pickled Ginger (Gari)
Total time24 hr 25 min
Prep time20 min
Cook time5 min
4.6(29)
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Learn more →Ingredients
8 servings
- 8 oz fresh young ginger, peeled
- 1 tsp kosher salt
- ¾ cup unseasoned rice vinegar
- 3 tbsp granulated sugar
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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