Pickled Sushi Ginger (Homemade Gari)
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Prep Time
30 mins
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Additional Time
1 d
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Total Time
1 d 30 mins
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Servings
14 servings
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Cuisine
Japanese
Pickled Sushi Ginger (Homemade Gari)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 250 ml water
- 125 ml rice vinegar
- 80 g light brown sugar
- 1 tsp light soy sauce
- 1 small piece dried kelp (kombu)
- 340 g young ginger
- 1 tsp salt
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Instructions
- Take a saucepan and add 250 ml water, 125 ml rice vinegar, 80 g light brown sugar, 1 tsp light soy sauce and 1 small piece dried kelp (kombu). Heat the mixture until almost boiling, then remove from the stove and leave to cool.
- Take 340 g young ginger and cut into 5cm pieces. Place the pieces in a bowl of water and gently clean the surface by rubbing it with your fingers. Cutting before cleaning will allow you to get into the crevices.
- Use the edges of a spoon to scrape off the outer skin and any discolored parts.
- Cut off the pink parts and set them aside for later. With a sharp knife, slice each piece of ginger as thinly as possible.
- Bring a pot of water to a rolling boil, then add the ginger slices (including the pink parts) and blanch for 1 minute.
- Drain in a colander and sprinkle with 1 tsp salt. Rest until cool enough to touch.
- Once cooled, squeeze out the excess liquid.
- When the pickling liquid is cool, transfer it to a sealable container and remove the kombu. Add the blanched ginger. Don't forget to add the pink parts as these will add color to your gari.
- Cover and rest in the refrigerator for at least 24 hours.
- Enjoy!
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