Pickled Ginger (Gari) - cooking recipe

Ingredients

2 large gingerroot
1 cup rice vinegar
5 -7 tablespoons sugar
1 teaspoon salt

Preparation

Peel the ginger root.
Cut the ginger into medium-sized pieces and salt it.
Leave the ginger in a bowl for 30 minutes.
Put the ginger into a jar.
Mix rice vinegar and sugar in a pan and bring to a boil.
Pour the hot mixture of vinegar and sugar on the ginger.
Cool, then cover with a lid and place in the refrigerator.
In a week, the ginger change its color to light pink.
Slice thinly to serve.
The pickled ginger lasts about a month in the fridge.