Sweet Pickled Ginger, Gari, is indispensable for sushi. It is an easy-to-make preserved food, and young ginger turns into a beautiful natural pink when marinated in sweet vinegar. Besides sushi, it is also delicious when served with yakisoba or fried rice.
INGREDIENTS
- 230g (8oz) young ginger
Sweet vinegar
- 150ml rice vinegar
- 6 Tablespoons (90ml) sugar
- 1 teaspoon salt
For boiling young ginger
- 1 Tablespoon rice vinegar
INSTRUCTIONS
STEP
Slice young ginger
- Remove the dry tip of the young ginger (leave the red part as it gives a beautiful color) and lightly remove the skin with a spoon. Slice along the fiber with a slicer.
STEP
Boil
- Boil water in a pan, and add 1 tablespoon of vinegar and young ginger. Boil for 1 minute and drain.
STEP
Make sweet vinegar
- Put vinegar, sugar and salt in a pan. Cook on medium and turn off the heat just before boiling.
STEP
Pickle
- Squeeze the water from the ginger and put it in a sterilized glass jar. Pour sweet vinegar.
- Let it cool and refrigerate to pickle overnight.
NOTES
- Please sterilize the glass bottle (500ml) in advance.
- It is recommended to choose young ginger with many red parts.
- The color will become brighter if you pickle the ginger in sweet vinegar while it is hot.
PRESERVATION
・It can be refrigerated for about 2 month.
