Ingredients for Pickled Ginger Gari
- Gingerroot
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
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How to Make Pickled Ginger Gari
- Peel 1-inch piece of fresh ginger root.
- Cut the peeled ginger into thin, matchstick-sized pieces (approximately 1/8 inch thick).
- Place the ginger in a bowl and sprinkle generously with 2 tablespoons of kosher salt. Gently toss to coat. Let it sit for 30 minutes to draw out moisture.
- Rinse the ginger under cold water to remove excess salt. Gently squeeze out any remaining water.
- Pack the ginger tightly into a clean glass jar.
- In a small saucepan, combine 1/2 cup rice vinegar, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
- Carefully pour the hot vinegar mixture over the ginger in the jar, ensuring all the ginger is submerged. Leave about 1/2 inch of headspace.
- Let the jar cool completely to room temperature before sealing tightly with a lid.
- Refrigerate for at least a week. The ginger will gradually turn a beautiful light pink color. The longer it sits (up to a month), the more intense the flavor will become.
- Once ready, slice the pickled ginger thinly before serving alongside your favorite sushi.
Nutrition Information (Approximate per serving)
Sodium
96 g
Sugar
251g
Fat
0g
Carbs
20g
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