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Make Your Own Japanese Pickled Ginger (Gari)

Class is LIVE here!

Do you know that ginger is a natural antibiotic? It kills pathogenic bacteria which is one of the reasons you get pickled ginger with your sushi. But be careful with the commercially preserved ginger though, because it often has sulfites which many are sensitive to (There are also artificial dye and preservatives too). So it's best to make your own. Not to worry, it is very simple to prepare homemade pickled ginger.

Learn the art of ginger pickling with the easy steps of peeling, slicing, washing, squeezing and stirring. Try it out and share your experience here. It is simple enough for the beginners or even if you are not used to cooking. No heat is required for this recipe, just the main raw ingredients of young ginger with salt, sugar and rice vinegar.

Join me to make your own Japanese Pickled Ginger at http://skl.sh/2bgVpns Watch the videos here whereby I'll show you the detailed step-by-step. This is a foolproof recipe as my family has been using and eating it since we were little kids. Have fun!

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