Sweet Pickled Ginger, Gari

Posted on Sep 19, 2013 in Hiroko's Blog, Recipes

new gingerblanched before pickling30 M pickled

Here is the sweet pickled ginger, gari, recipe. Please make sure that you use young ginger, so that they turn to lovely pink color. Norwich Meadows Farm has gorgeous young ginger. www.NorwichMeadowsFarm.com.



Gari Recipe (Adopted from The Sushi Experience)

14 ounces young ginger

1/2 cup rice vinegar

1/4 cup + 1 tablespoon sugar

2 teaspoons salt

Clean the young ginger with a hard brush. Cut the ginger lengthwise into paper-thin slices.

Mix the rice vinegar, 1/4 cup of water, salt and sugar in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Transfer the pickling liquid into a clean jar.

In a medium pot bring water to a boil. Add the ginger slices and cook about 20 to 30 seconds or so until the ginger is translucent. Drain the slices in a strainer.

While the ginger is hot add it to the jar and submerge it in the liquid. The ginger will acquire a faint pink color. Pickled ginger tastes better after resting overnight or for two days. Refrigerate it for an additional 2 to 3 weeks.

How to enjoy pickled ginger, gari:

1. Serve with sushi or sashimi

2. Serve with grilled oily fish

3. Cut into julienne strips and toss with hot cooked rice