Japanese pickled ginger (gari)
This pickled ginger is easy to make and creates that tangy side perfect to accompany sushi.
Servings: 6 (approx)
Calories: 9kcal
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Ingredients
- 1 oz ginger ideally young ginger, or as fresh as possible
- ¼ teaspoon salt
For pickling liquid
- 2 tablespoon rice vinegar
- 2 tablespoon water
- 1 ½ teaspoon sugar
Instructions
- Peel the ginger with the back of a spoon/vegetable peeler and/or knife to remove the skin but not take off too much else.
- Cut thin slices of ginger using either a mandolin or vegetable peeler. Put the slices in a small bowl and sprinkle over the salt. Rub it in so all pieces have some on them then leave for approx 30 minutes.
- Towards the end of the time, make the pickling liquid by putting the vinegar, water and sugar in a microwavable bowl and mix gently. Microwave in 15 second bursts so that the sugar and salt dissolve and some of the stronger vinegar smell goes. Set aside.
- Once the ginger has sat in the salt, place them in a small pan of boiling water and simmer for around 2 minutes (you can do a little more to soften/make more mild). Drain the ginger and put in a clean, sterile jar. Pour over the pickling liquid and make sure the ginger is submerged under the liquid. Cover and refrigerate at least 24 hours, but ideally 2 or 3 days.
Notes
If you want to make more, just multiply up everything equally. With a larger quantity, it will probably be easier to warm the pickling liquid on the stove - just bring it to a simmer then turn off.
Nutrition
Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg