I love sushi, and I’m pretty sure anyone who has eaten sushi with me has realized that I also love the pickled ginger that is served as a pallet cleanser between sushi types. I think I’ve even gone as far as snatching some from my guy’s plate when he was finished with his rolls. What. He didn’t need it anymore!
Anyway, I found many recipes on how to make it, and though it is easy to buy at the market, I figured it was high time I learn to make the stuff. So I did, and now you will too. ;]
Recipe 17: Pickled Ginger (gari)
Notes: This recipe was adapted and scaled down from a recipe found here.
You can find young ginger at Asian markets. If you only have mature ginger (brown-silvery skin) then you can use that too, just make sure you thoroughly peel it. It won’t be as tender as pickled ginger made from young rhizomes, but you still get all the flavor.
This recipe can be scaled to the amount of ginger you have. The original recipe called for 2 lbs but I only had about 1/2 lb.
- 0.5 lbs young ginger, wipe off the skin or use spoon to scrape it off.
- 1/2 tsp salt
- 1/2 cup sugar
- 3/4 cup rice vinegar
Peel the ginger, rinse, and pat dry. Use a mandolin slicer or vegetable peeler to slice it into thin cross-sections (slices) and place into a large bowl. Continue until all your ginger is sliced. Pour the salt on the slices and use your hands to toss the ginger and evenly distribute the salt. Let rest for 1 hr. This will pull water out of the slices so they can pickle better.
Once the hour is up, pat your slices dry with a paper towel (or kitchen towel) and put into a clean sterile jar (like a mason jar used for canning). Heat your rice vinegar and sugar in a small saucepan until the sugar is fully dissolved and the mixture starts to boil. Remove from heat and carefully pour over your ginger slices in the jar. Let cool and put a lid on the jar. Refrigerate and enjoy with your favorite sushi! (Or just eat it out of the jar…like I probably will…)