How to Make Sushi Ginger at Home (Gari Recipe)

By Sudachi · 90 min

Ingredients

Instructions

1. Put the water, rice vinegar, light brown sugar, light soy sauce and piece of kombu in a saucepan. Heat until almost boiling, then turn off the heat and let it cool.
2. Cut the young ginger into 5 cm pieces, then rinse them in water and rub the surface clean, including the crevices.
3. Scrape off any discoloured parts of the thin skin with the edge of a spoon.
4. Cut off the pink parts and set them aside. Slice the ginger across the grain as thinly as possible, about 1–2 mm thick.
5. Bring a pot of water to a rolling boil, add the ginger slices (including the pink parts) and blanch for 1 minute.
6. Drain in a colander, sprinkle with 1 tsp salt, toss a few times and leave until cool.
7. Once cool enough to touch, squeeze out the excess liquid.
8. Remove the kombu from the cooled pickling liquid, put the liquid in a sealable container, add the ginger slices and pink parts, seal and refrigerate for at least 24 hours.

Summarized from Sudachi's video. Watch it for the details.

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