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Japanese Pickled Ginger (Gari)

yield: 1 total time: 55 minutes
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Ingredients

  • 10 ounces young ginger 270–300 g
  • 6 tablespoons sugar
  • 1 1/2 tablespoons kosher salt
  • 9 tablespoons Japanese rice vinegar unseasoned
  • 2 squares dried kombu kelp, each about the size of your thumbnail, optional
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