Pickled ginger is often called Gari in Japan. At sushi restaurants, pickled ginger is served between courses to cleanse one’s palate. Gari pickled ginger has a sibling known as benishoga. This bright red, pickled ginger is a popular accompaniment to salty, street foods like yakisoba.
I like the clean, natural taste of home-made pickled ginger, so I started making my own couple of years ago on a regular basis. It takes some time, but it will keep for several weeks in the refrigerator. Young ginger is the best to use, but this recipe works well for any ginger root you’ll find in American grocery stores. A pinch of turmeric in the recipe helps brighten up the color and health benefits. Enjoy!
–Plates by Koichi Yamamoto from my hometown of Kumamoto.
Gari, Pickled Ginger
Equipment
- Mandoline slicer
Ingredients
- 1 pound fresh ginger
- 1 teaspoon salt
- pinch turmeric
Pickling Brine
- 1 cup grain vinegar mizkan brand works well
- 2/3 cup granulated sugar
- 1 teaspoon salt
Instructions
Pickling Brine
- Make pickling brine by mixing vinegar, sugar, and salt in a saucepan. Bring the saucepan to a gentle boil, stir often until sugar and salt are dissolved. Turn the heat off and add turmeric. Set it aside to cool.
Making Gari
- Peel the ginger. Using Mandoline slicer, slice the ginger across the grain to thin sheets. Sprinkle salt and let it sit for 5 minutes.
- Boil water in a medium pot. Add the ginger and cook for 2 minutes.
- Drain the ginger on to a colander and let it cool a bit. When the ginger is cool enough to handle, squeeze excess water.
- Add ginger to pickling brine and pickle it at least overnight.
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