Gari, Pickled Ginger
The sliced ginger is marinated in sweet-vinaigrette. Serve with sushi or other Japanese dishes.
Servings 1 pound
Cost $7.00
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.
