Description
Experience the vibrant tang of homemade pickled sushi ginger, or gari, that beautifully complements your sushi creations.
Ingredients
- 250 ml water
- 125 ml rice vinegar or white vinegar
- 80 g light brown or white sugar
- 1 tsp Japanese light soy sauce
- 1 small piece of dried kombu (about 5 cm)
- 340 g young ginger root
- 1 tsp salt
Instructions
- Combine water, rice vinegar, light brown sugar, soy sauce, and dried kombu in a saucepan. Heat until near boiling, then remove from heat and let cool.
- Clean the ginger by scrubbing it thoroughly and then scraping off the outer skin. Set aside the pink stems.
- Slice the ginger thinly, then blanch in boiling water for 1 minute.
- Drain the ginger slices and sprinkle with salt before letting them cool.
- Squeeze out the excess liquid.
- Transfer the cooled pickling liquid to a container. Remove the kombu and add the ginger slices and pink stems. Cover the container.
- Refrigerate for at least 24 hours before serving.
Notes
Use the freshest young ginger for the best flavor. Patience is key to letting the flavors develop over time.