Ginger is a popular ingredient in many cuisines around the world, and pickled ginger is no exception. Often served as a palate cleanser alongside sushi or sashimi, this tangy treat is easy to make at home and offers various health benefits. In this article, we will teach you how to make pickled ginger, also known as “gari,” from scratch.

Ingredients:

– 1 lb fresh, young ginger (preferably with thin skin)

– 1 cup rice vinegar

– 1/2 cup granulated sugar

– 1 tsp salt

Instructions:

1. Prepare the ginger:

a) Begin by washing the ginger thoroughly under running water, removing any dirt or debris.

b) Peel the ginger using the edge of a spoon or a vegetable peeler. Aim to remove as little skin as possible to preserve the tender flesh.

c) Using a sharp knife or a mandoline slicer, carefully slice the peeled ginger into paper-thin strips.

2. Blanch the ginger:

a) Bring a pot of water to a rolling boil.

b) Add the sliced ginger and blanch for about 30 seconds.

c) Drain the ginger and rinse it immediately under cold water to stop the cooking process.

3. Press and dry the ginger:

a) Use paper towels or clean kitchen towels to gently press down on the blanched ginger, squeezing out excess moisture.

b) Transfer the drained and pressed slices to a plate or tray and let them air-dry for about an hour.

4. Prepare the pickling solution:

a) In a small saucepan, combine rice vinegar, sugar, and salt over medium heat.

b) Stir until the sugar has dissolved completely.

c) Remove from heat and let it cool to room temperature.

5. Pickle the ginger:

a) Place the dried ginger slices in a clean glass jar or container.

b) Pour the cooled pickling solution over the ginger, ensuring all the slices are submerged.

c) Seal the container, and refrigerate for 24 hours before using.

6. Storage and serving:

a) Pickled ginger can be stored in the refrigerator for up to six months. The longer it marinates, the softer and less intense its taste will become.

b) Serve as a side or garnish with sushi, sashimi, salads, or any dish that would benefit from a burst of tangy flavor.

In just six easy steps, you now have homemade pickled ginger ready for serving alongside your favorite dishes. Enjoy the fresh taste and delightful crunch that only homemade gari can bring to your table. Happy pickling!