Gari (Pickled Sushi Ginger)
Gari, a well-known accompaniment at sushi restaurants, is an excellent palate cleanser. It may seem like it takes a lot of effort to make, but in fact, it can be easily prepared at home.
Ingredients
- 8 oz. (225g) young ginger
- ⅔ cup (160ml) kombu dashi (which can be substituted with water) (For information on how to make kombu dashi, please refer to the linked article.)
- 1.76 oz. (50g) sugar
- ½ Tbsp salt
- ⅖ cup (100ml) rice vinegar
Instructions
- In a pot, combine kombu dashi, sugar, salt, and rice vinegar. Heat the mixture. Once the sugar has dissolved, turn off the heat and let it cool.
- Divide the young ginger into manageable pieces and scrape off its thin skin with a spoon, leaving the red parts intact. Then, slice the pieces as thinly as possible along the fibers.
- Fill a pot with plenty of water and bring it to a boil. Add the sliced ginger to the pot and boil for 1-2 minutes. Remove the ginger to a colander and let it cool.
- Pour the vinegar mixture into a sterilized container. Thoroughly squeeze out any excess water from the ginger with your hands, then add it to the container. Place the container in the refrigerator to marinate for at least 8 hours (preferably 2 days or more).
Notes
- You can store it in the refrigerator for at least 2 months.
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