Description
This Pickled Sushi Ginger (Gari) recipe offers a vibrant, tangy, and slightly sweet ginger condiment perfect for cleansing the palate between sushi bites. Made from thinly sliced young ginger, lightly salted, briefly boiled, and soaked in a warm vinegar and sugar solution, this homemade version captures the bright, fresh flavor of traditional Japanese gari with ease.
Ingredients
Scale
Ginger Preparation
- 3.5 oz fresh young ginger
- ½ tsp salt (for salting ginger)
Pickling Solution
- ¼ cup rice vinegar
- 2 tbsp granulated sugar
- ¼ tsp salt
Instructions
- Prepare the Ginger: Peel the young ginger using a sharp teaspoon for easy removal of the skin, then slice it as thinly as possible using a mandoline slicer or a sharp knife to ensure even, delicate slices.
- Salt the Ginger: Combine the sliced ginger with ½ teaspoon of salt in a small bowl and let it sit for 5 minutes. This step draws out moisture and softens the ginger.
- Blanch the Ginger: Bring a small saucepan of water to a boil, add the salted ginger and cook for 1 minute for a spicy bite or up to 5 minutes for milder flavor. Drain in a sieve, cool, and squeeze out excess liquid by hand, then transfer ginger slices to a mason jar.
- Make the Pickling Solution: In a small saucepan, combine rice vinegar, granulated sugar, and ¼ teaspoon salt. Heat gently until sugar and salt dissolve completely, then remove from heat.
- Pickle the Ginger: Pour the warm pickling liquid over the ginger slices ensuring they are fully submerged. Allow the mixture to cool to room temperature.
- Refrigerate: Cover the jar and refrigerate for at least a few hours; for best flavor, let it pickle for several days so the flavors can meld beautifully.
Notes
- Using young ginger is key for its tender texture and mild flavor compared to mature ginger.
- Adjust boiling time to control spiciness; shorter blanching keeps it zestier.
- This ginger pickle can be stored in the refrigerator for up to 2 weeks.
- The warm pickling solution ensures sugar and salt dissolve fully, imparting smooth sweetness and balanced acidity.
- Use a mandoline for consistently thin slices that absorb pickling liquid better.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Japanese
Keywords: Pickled sushi ginger, Gari, Japanese condiment, sushi side dish, pickled ginger recipe
