- Scrape off the skin and brown spots on the ginger. Slice thinly using a peeler or a mandolin. Sprinkle ½ tsp salt (or to taste) over ginger slices, mix well and set aside for 10 mins.
- In a pot, bring water to the boil and add ginger to the pot to cook for 1-3 mins. If you prefer the ginger to be spicier, remove from pot after 1 min.
- Drain and sieve ginger slices. Lay them out in a single layer to cool. Squeeze excess water using your hands and transfer them into a sterilised jar.
- In a small pot, add rice vinegar, sugar and salt, and bring it to boil until the vinegar smell evaporates. Remove from heat and set aside to cool. Pour vinegar mixture into the jar, seal, let it cool and refrigerate. When it’s slightly cool, pour the vinegar mixture into the jar with sliced ginger. Close the lid, let cool completely and refrigerate. Gari can be stored in an airtight container in the refrigerator for up to 12 months.