in Japan

Fake Gari Sushi Ginger

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Ingredients for 10 servings:

  • 5 bunch radishes, red
  • 500 ml Balsamic vinegar Bianco, or rice vinegar
  • 350 g brown sugar
  • 250 ml water
  • 1 tsp, heaped salt
  • 5 cm ginger root, peeled, grated
  • 1 liter of hot water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 40 minutes

Clean the radishes and slice them very thinly using a cucumber slicer. Pour hot water over the slices and remove them immediately. Let cool. Heat the water, salt, and sugar, but do not boil until the sugar dissolves. Let cool. Divide the radish slices into preserving jars, add grated ginger, pour over the vinegar, and let stand for at least a day. The mixture will turn a light pink, less spicy than ginger alone, and have a slightly spicy ginger note. The more ginger you add, the more intense the flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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