Pickled ginger or "Gari" as it is known in Japan, is something that usually served alongside sushi or sashimi and it is perfect for cleansing the palate and enhancing the flavors of your meal.
INGREDIENTS FOR YIELDS
3-4 Ginger roots, young or regular
2 1/2 teaspoons Salt, divided
1 cup (240ml) Rice vinegar
1/2 cup + 2 tablespoons (125g) Sugar
Using the back of a spoon or a peeler, peel the ginger.
Then, using a sharp knife or a mandolin, cut the ginger as thinly as possible.
Place sliced ginger in a bowl, sprinkle 2 teaspoons of salt, mix well and set aside for 15-20 minutes. That helps remove moisture.
Meanwhile bring pot of water to a boil, when boiling, add the ginger and blanch for 2-3 minutes.
Drain the ginger and allow to cool, then, squeeze the water as much as possible out from the ginger. Put the ginger in a sterilized airtight jar.
Make the vinegar mixture: in a small saucepan combine rice vinegar, sugar and 1/2 teaspoon of salt. Bring the mixture to a boil, cook for a few minutes, until the sugar has dissolves.
Remove from heat and allow to cool slightly. Then, pour vinegar mixture over the ginger. Allow the mixture to cool, then put the lid on.
Refrigerate for at least one day before consuming.
HOW LONG CAN WE KEEP PICKLED GINGER?
Keep pickled ginger in an airtight container and store in the refrigerator for up to 6 months. Always use clean utensils to pick pickled ginger if you want to keep the pickled ginger for a long time.
WHAT TYPE OF GINGER IS THE BEST FOR GARI (PICKLED GINGER)?
Usually, pickled ginger is made with YOUNG GINGER, it makes a lighter gari and less bitter, if you can't find ginger, you can use regular ginger, it will still taste good.
CAN WE MAKE A LARGER BATCH OF PICKLED GINGER?
Yes, this recipe can be adapted to make a smaller or larger batch, depending on the quantity you require, just make sure you keep the original sugar/vinegar ratio and that the vinegar mixture is fully covers ginger slices in the jar.