Pickled Ginger (Gari)

Eaten between courses of sushi to cleanse the palate and aid in digestion, gari on its own can develop some very complex flavors, from the tart, sweet and salty pickling brine. Best made with young ginger.

Pickled Ginger (Gari)

Ingredients

  • 1 Ginger Root, Medium-sized
  • 2 tbsp Salt
  • 3 cups Rice Wine Vinegar
  • 2 cups White Sugar

Procedure

  1. Blanch the ginger to remove the skin, then slice very thinly
  2. Apply salt evenly to the sliced ginger and set aside
  3. Prepare the brine by boiling vinegar and sugar together until fully dissolved
  4. Pour the hot brine over the salted ginger, then seal and refrigerate
  5. Gari will be ready to eat in approximately 48 Hours. Consume within 2 weeks