Easy Pickled Ginger (Gari)

Easy Pickled Ginger (Gari)

from itsnotcomplicatedrecipes.com
Pickles
268 min
1 serving
375 kcal / serving

This easy recipe for Pickled Ginger (Gari) is so delicious, with a wonderful flavour and warmth. To make it, we soak thin slices of young ginger in a sweet rice wine vinegar brine. As they soak, they become a very soft, natural shade of pink. Serve thin slices of this pickle alongside sushi, sashimi and so much more.

Ingredients

  • 200 gfresh young ginger (see note 1)
  • 2 tspcooking sea salt (see note 2)
  • boiling water - to cover the ginger
  • ¼ cupcaster/superfine sugar
  • ½ cuprice vinegar/rice wine vinegar (see note 3)
  • ¼ cupwater (see note 4)

Directions

To sterilise the jar:

  1. 1

    Sterilise the jar you'll be using to store the ginger.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts - if they do allow them to air dry. Preheat the oven to 130 Degrees C (270 F) and place the jar in the oven for 15-20 minutes. Keep the jar warm.

For the pickled ginger:

  1. 1

    Using a teaspoon, scrape the skin off the ginger.Remove any brown spots or blemishes that may be left.

  2. 2

    Using a vegetable peeler, sharp knife or mandoline on a super-thin setting, slice pieces of ginger.In a small heat-proof bowl, add the slice ginger and sprinkle the salt over the top. Stir and allow to sit for 5 minutes.

  3. 3

    Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.Drain the water, and once cool enough to handle, use your hands to squeeze any excess liquid from the ginger.Set the ginger aside to drain further on paper towel while you prepare the pickling liquid.

  4. 4

    Prepare your pickling liquid by placing the water, rice wine vinegar and sugar in a non-reactive saucepan. (See Note 5)On a medium heat, stir to dissolve the sugar. Increase heat, and boil for 30 seconds.

  5. 5

    Place the ginger pieces into the sterilised jars before carefully pouring the hot pickling liquid over the ginger.Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.

  6. 6

    The Pickled Ginger can be eaten once cooled, but I recommend waiting at least 24 hours to allow the flavours to develop and mellow.