I scaled the below recipe down and just did it by eye. I used 1.5 knobs of ginger, a small amount of salt (you can see that it worked, the ginger became a darker yellow) and a small amount of rice vinegar and sugar- more like 1/4 cup of vinegar.
Ingredients:
- 2 lb fresh young ginger (shin shoga) (note: I used normal ginger)
- 2 tsps salt
- 3 cups rice vinegar (I get mine at Trader Joes)
- 2 cups sugar
Preparation:
Wash
young ginger root and rub off skin. Slice the ginger thinly and salt
them. Leave salted ginger slices in a bowl for about one hour.
Dry the ginger slices with paper towels and put them in a sterilized, heat-resistant container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices.
Cool them. Pickled ginger changes its color to light pink. (If you are using old ginger, it might not turn pink naturally.) Cover the jar and store it in the refrigerator.
Dry the ginger slices with paper towels and put them in a sterilized, heat-resistant container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices.
Cool them. Pickled ginger changes its color to light pink. (If you are using old ginger, it might not turn pink naturally.) Cover the jar and store it in the refrigerator.
Recipe source: http://japanesefood.about.com/od/sushiforbeginner/r/gari.htm
