Gari (Japanese Pickled Ginger)
Japanese pickled ginger, also known as sushi ginger or gari, is a quick 20-minute preparation that yields a condiment storable for up to a year.
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Instructions
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Combine 3 cups rice vinegar and 2 cups granulated sugar in a pan, bringing to a boil until the strong vinegar aroma dissipates.
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Wash, peel, and thinly slice 2 pounds of young ginger root, then salt with 2 teaspoons of kosher salt and let rest for 1 hour.
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Dry the ginger slices and place them into a sterilized, heat-resistant jar.
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Pour the hot vinegar-sugar mixture over the ginger; if desiring spicier ginger, drain after 1 minute, otherwise let it sit for 2-3 minutes.
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Drain the slices, then spread them in a single layer on paper towels to cool.
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Squeeze excess liquid from the cooled ginger and transfer into a clean jar.