Pickled Ginger (Gari)

Ingredients

• 250 g young ginger (peeled and very thinly sliced)
• 1 tsp sea salt (to dehydrate the ginger)
• 0.5 cup rice vinegar
• 0.33 cup white sugar
• 2 tbsp water

Steps

1. 1

   Peel the young ginger with the edge of a spoon to remove the thin skin. Use a mandoline to slice the ginger as thinly as possible, following the grain.

2. 2

   Place the ginger slices in a bowl and sprinkle with sea salt. Mix well and let sit for about 30 minutes to draw out excess moisture.

3. 3

   Meanwhile, prepare the pickling liquid by combining the rice vinegar, sugar, and water in a small saucepan over medium heat.

4. 4

   Heat the vinegar mixture, stirring constantly, until the sugar has completely dissolved. It does not need to reach a rolling boil. Remove from heat and let cool slightly.

5. 5

   Drain the ginger and gently squeeze it with your hands to remove the salty water.

6. 6

   Blanch the ginger slices in boiling water for 30 seconds to mellow the spiciness, then drain well.

7. 7

   Place the ginger in a sterilized glass jar and pour the warm vinegar liquid over it, ensuring all slices are submerged.

8. 8

   Let cool to room temperature, then cover the jar and refrigerate. The ginger will turn slightly pink after a few hours. Let sit for at least 24 hours before consuming to allow the flavors to develop.

Notes

Young ginger (shin shoga) is essential for achieving the natural pink color without food coloring. If you use mature ginger, the result will be more fibrous and pale yellow. Keeps in the refrigerator for up to 2 months.

Nutrition per serving

• sushi
• side dish
• vegetarian
• vegan
• gluten-free
• japanese
• pickled