How To Make Pickled Sushi Ginger (Gari) (Recipe) ガリレシピ (作り方)

By Just One Cookbook · 45 min

Ingredients

Instructions

1. Scrape the brown spots and thin skin off the young ginger with a knife, the back of the knife or a spoon.
2. Thinly slice the ginger with a peeler or mandoline, then finish the remainder by hand with a knife.
3. Sprinkle the slices with 2 tsp Diamond Crystal kosher salt and leave for 5 minutes.
4. Blanch the slices in boiling water for 1 to 2 minutes (1½ minutes for a spicier result; 2 to 3 minutes for regular ginger).
5. Drain the slices in a sieve and let them cool slightly until you can handle them.
6. Spread the slices in one layer on a bamboo sieve, paper towel or wire rack and let them cool and dry out a bit more.
7. Squeeze out the liquid from the cooled slices and pack them into a sterilized airtight jar.
8. Put 1 cup unseasoned rice vinegar, ½ to ¾ cup sugar and 1 tsp Diamond Crystal kosher salt in a small saucepan. Use at least ½ cup sugar; use more for a milder, sweeter result.
9. Boil over medium heat until the sharp vinegar smell fades and the sugar fully dissolves.
10. Let the liquid cool slightly, then pour it over the ginger in the jar and mix well with clean chopsticks.
11. Close the lid, cool completely and refrigerate. Wait at least 4 hours, ideally a day or more, until the ginger turns slightly pink.
12. Store in the refrigerator in an airtight container for up to one year, using clean utensils each time.

Summarized from Just One Cookbook's video. Watch it for the details.

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