VEGETABLEAWORLD COOKING RECIPE 
JAPANESE. GINGER PICKLES (fresh) ("Gari" )
Ingredients (500g or 18 oz.)
500g or 18 oz. ginger
15 g or 1 oz. of salt
4.5 g or 1/6 oz. of citric aced
50 g of 2 oz. of sugar
569.5 g or 20 oz. of total (375 g or 13 oz. Yield)
Directions
1. Peels skin of the ginger.
2. Add salt, citric aced, sugar
3. Keeps in the refrigerator for 4 days
4. Cuts verry thin
5. Keeps in the refrigerator, pH 4
GINGER PICKLES (PRESERVED)("Gari")
Schedule time
60 minutes
Origin
Japanese dish
Recommended time to eat
With "Sushi"
Recommended for
All people
Accompanied drink
Rice wine, beer, white wine
Composition(Per 100g. or 3.5 oz)
Energy 48 Kcal, Water 85.9 %, Protein 0.5 %, Fat 0.05 %, Non-Fibrous 11.38 %, Fiber 0.4 g, Ash 1.28 %,Calcium 6.62 mg, Phosphorus 11.99 mg, Iron 0.17 mgSodium 354 mg, Potassium 175 mg, Retinal 0 mg,Carotene 0 micron g, Retinal Potency 0 IUThiamin 0.02 mg, Riboflavin 0.02 mg, Niacin 0.37 mg,
Ascorbic acid 1.0 mg.
Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
It is always attached to "Sushi" and Yaki sakana.
Ingredients (2Kg or 70 oz.)
2 kg or 4 Lbs. ginger (1.5 kg or 53 oz. Yield)
30 g or 1 oz. of salt
400 g or 14 oz. of vineger
200 g of 7 oz. of sugar
800 g of 2 Lbs. water
1430 g or 3 Lbs. of total (1430 Kg or 50 oz. Yield)
Directions
1. Peels skin of the ginger.
2. Ginger thin slice, massages with salt (60 g salt is except the recipe).
3. Bring a large saucepan of water to the boil, add the ginger and simmer for 5 minutes, or until tender.
4. Drains with the standing colander.
5. Puts in the bottle.
6. Bring a saucepan of salt, vineger, sugar and water to the boil.
7. Boils for about 3 minutes.
8. Puts in the bottle.
9. lids.
10. Bottle that 10 minutes are inverted.
11. It keeps at the room temperature, pH is 3.5.
12. Delicious after 3 days.
Photo
Left : Ginger
21 Jun.2002, Add fresh'Gari"
20 Dec.2001, Rev.
16 June 2001