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Gari with beetroot juice

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Ingredients for 4 servings:

  • 400 g ginger
  • 100 ml beetroot juice
  • 100 g raw cane sugar
  • 1 tsp salt
  • 200 ml white wine vinegar

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 30 minutes

Sushi ginger

Peel the ginger and slice it very thinly. Combine all other ingredients. Place in a saucepan and bring to a boil. Add the ginger and simmer for 1 to 2 minutes. Pour into clean twist-off jars and cover with the liquid, then screw on the lids. Let cool for 24 hours. The ginger will keep for months without refrigeration. Opened jars will keep for a very long time in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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