Description
A vibrant and flavorful pickled ginger known as gari, perfect for enhancing sushi and many other dishes.
Ingredients
- 250 ml of water
- 125 ml of rice vinegar or white vinegar
- 80 g of light brown sugar or white sugar
- 1 tsp of Japanese light soy sauce
- 1 small piece of dried kombu (about 5 cm)
- 340 g of young ginger root
- 1 tsp of salt
Instructions
- Gather all ingredients before starting.
- Combine water, rice vinegar, light brown sugar, soy sauce, and kombu in a saucepan.
- Heat the mixture over medium heat until it nears boiling, then remove from heat to cool.
- Cut the ginger into 5 cm pieces and scrub them under water.
- Scrape the outer skin off the ginger with a spoon and set aside the pink stems.
- Slice each piece of ginger as thinly as possible.
- Blanch the ginger slices in boiling water for 1 minute.
- Drain the ginger and sprinkle with salt, allowing it to cool.
- Squeeze out any excess liquid from the cooled ginger.
- Transfer the cooled pickling liquid to a container, remove the kombu, and add the blanched ginger slices.
- Cover and refrigerate for at least 24 hours before serving.
Notes
Allowing the ginger to sit for longer than 24 hours can enhance flavor. Use fresh ginger for the best results.
