Pickled ginger, called gari in Japanese, is a common condiment for sushi. The paper-thin slices of sweet brined ginger add flavour to both sushi and sashimi. While it's sometimes used in the sushi filling, it is most often served on the side and placed on top the sushi before you eat it. While pickled ginger is available in some speciality stores, it's both cost effective and quick to make up a batch on your own.
- Skill level:
Things you need
- Ginger root
- Vegetable peeler
- Mandolin or knife
- Large pot
- 2 cups rice vinegar
- 3/4 cup sugar
- 1 tbsp salt
- Small pot
Peel 0.454kg. of ginger root. Use a vegetable peeler to remove the rough skin on the outside of the root.
Slice the ginger into 1/8-inch-thick slices with a mandolin slicer or sharp knife. Make the slices as thin as possible.
Bring 2 qt. of water to a rolling boil in a large pot. Place the ginger in the water and cook for 30 seconds. Drain immediately in a colander.
Place the rice vinegar, sugar and salt in a small saucepan and heat over medium heat. Stir constantly until the sugar dissolves. Bring the mixture to a boil, then remove it from the heat.
Place the ginger into a clean, sterilised quart-size jar. Pour the vinegar mixture over the top of the ginger, covering it completely.
Screw the lid onto the jar and allow it to cool to room temperature. Refrigerate for five hours before using.
Tips and warnings
- Use plain rice vinegar. Rice vinegar marked as sushi vinegar has added sugar that can impact the flavour of the vinegar.
- Store the pickled ginger in the fridge for up to six months.
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