Gari – pickled ginger

Ingredients for 1 servings:

• 200 g fresh ginger
• 100 ml rice vinegar
• 2 tbsp sugar
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Cooking/baking time approx. 2 minutes; Total time approx. 7 days 32 minutes

for sushi and sashimi

Peel the ginger and slice it into wafer-thin slices. This is best done with an electric bread slicer. Then spread the ginger out, sprinkle with salt, and let it become translucent (about 10 minutes). Rinse thoroughly and drain. Whisk the vinegar, sugar, and salt together vigorously. Bring a saucepan of water to a boil and blanch the ginger for 1-2 minutes, drain, and add it to the marinade. Let it steep for at least 7 days. Shelf life: at least 1 year.