Gari (Pickled Sushi Ginger)

Pickled sushi ginger, also known as gari or amazu shoga in Japanese, is commonly used to cleanse the palate in between eating different types of sushi. The sweet vinegar flavour or spiciness of the ginger allows you to enjoy the unique tastes of fish, rolls, and century eggs, which are considered a Chinese delicacy.

Prepared white and pink pickled ginger can be found in many Asian supermarkets. However, many people prefer to make their own using several basic ingredients. The success of this recipe is based on the freshness of the young ginger. Fresh, young ginger has thin skin that is easy to peel with a spoon or your fingers. It is then thinly sliced and marinated in a rice vinegar and sugar mixture.

The following recipe uses only natural ingredients and is relatively easy to prepare. When making gari, account for the pickling time which generally takes a minimum of four hours. Ginger is an excellent source of antibiotics and can aid in digestion.

How to make

Pickled sushi ginger is perfect for cleansing the palate and can help you savour the flavours of your dishes. It is often served with sushi or sashimi.

Ingredients:

• 75g young ginger
• 5g sea salt

For Sweet Vinegar:

• 50ml rice vinegar
• 25g sugar
• 5g sea salt

Instructions

1. Use a spoon to gently scrape any brown spots off of the ginger. Thinly slice the ginger with a peeler.

2. Sprinkle 5g salt onto the peeled ginger and set aside for 5 minutes.

3. Put the ginger into a pot of boiling water and cook for 1 to 3 minutes. Cook for only 1 minute if you prefer your ginger spicy.

4. Pour the ginger into a strainer to drain the water. Spread out the ginger in a single layer and squeeze out any excess water. Put the ginger into a sterilized jar.

5. Add the rice vinegar to a small pot. Add the sugar and sea salt to the pot. Bring the contents of the pot to a boil or until the strong vinegar smell has evaporated. Remove the pot from the heat and let it cool slightly before pouring it into the jar with the ginger. Close the lid and allow it to cool before refrigerating the jar. 

6. After about four hours, the ginger will turn pink and be ready to use. However, it is recommended to wait at least one day for the pickling effect to fully take place.

Pickled sushi ginger can be kept in the refrigerator in an airtight container for up to one year.