in Japan

Pickled ginger (gari)

updated

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Ingredients for 1 servings:

  • 1 pinch of salt
  • 100 g fresh ginger
  • 75 ml rice vinegar
  • 10 g sugar or as needed
  • Water, boiling

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Total time approx. 7 days 30 minutes

Peel the ginger, cut it into wafer-thin strips, and blanch it in boiling water for about 2 minutes. The longer the ginger is cooked, the more it loses its spiciness. Mix the sugar, rice vinegar, and salt in a bowl until the sugar and salt have dissolved. Pour the ginger and the liquid into a container, seal tightly, and refrigerate for 1 week. The ginger is ready to eat when it turns salmon pink. The ginger is spicy and not sweet, but you can adjust the sugar and/or cooking time to suit your taste.

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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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