Description
Homemade pickled ginger (gari) with a sweet-tart flavor that’s better than store-bought. Made with simple ingredients and perfect for serving with sushi or as a palate cleanser.
Ingredients
- 8 ounces fresh young ginger root, peeled and thinly sliced
- 1 tablespoon sea salt
- 1 cup rice vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon kosher salt
Instructions
- Peel the ginger root and slice it as thinly as possible using a mandoline or sharp knife.
- Place sliced ginger in a bowl and toss with 1 tablespoon sea salt. Let stand for 30 minutes to draw out moisture.
- Rinse the ginger thoroughly under cold water and pat dry with paper towels.
- In a small saucepan, combine rice vinegar, water, sugar, and 1 teaspoon kosher salt. Bring to a boil, stirring until sugar dissolves completely.
- Place the ginger slices in a clean glass jar or heat-safe container.
- Pour the hot pickling liquid over the ginger, ensuring all slices are submerged.
- Let cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
- Store in the refrigerator for up to 3 months.
Notes
- Young ginger works best as it’s less fibrous and turns pink naturally when pickled
- Use a mandoline for paper-thin, uniform slices
- No need for artificial food coloring – young ginger turns pale pink on its own
- Adjust sugar to taste if you prefer less sweet pickles
- Great for settling upset stomachs and aiding digestion
- Serve alongside sushi, in salads, or as a palate cleanser between dishes
Nutrition
- Array