Recipe: Japanese pickled ginger (Gari ガリ)

When dining in a Japanese restaurant (especially when we're having sushi or sashimi course), a small dish of pickled ginger would always be present at our table. Pickled ginger, known as Gari ガリ in Japanese, is a type of tsukemono (pickled vegetables) and is usually used as a palate cleanser.

It is made from young ginger which has been sliced thinly, then salted and finally marinated in a sugar/rice vinegar solution. The ginger will change colour to light pink. It can then be stored in the fridge for 2-3 months. If you see pickled ginger in a brighter pink hue, they may have been artificially dyed to intensify the colour - only very young ginger can develop the natural pink tint.

So easy to make at home :)

Japanese Pickled Ginger - Gari ガリ
Recipe adapted from Japanese Bible cookbook
Preparation time: 15-20 minutes
Cooking time: 2 minutes
Makes 1 cup

Ingredients
300g young fresh ginger
1/2 tsp salt
1 cup Japanese rice vinegar
2/3 cup caster sugar

1. Wash the ginger and rub skin under cold water. Using a vegetable peeler, peel off the skin. Slice the ginger thinly on a mandoline or use a very sharp knife.

2. Place ginger slices in a bowl and sprinkle the salt over it. Toss to combine, and leave for 1 hour.

3. Dry the ginger slices with a paper towel, and then pack into a sterilised jar.

4. Combine the rice vinegar and sugar in a small saucepan over high heat until sugar dissolves, then bring to the boil. Pour into the jar over the ginger slices, and set aside to cool. The ginger will change colour to a light pink.

5. When cool, cover and seal the jar. Store in refridgerator, up to 3 months.

For Japanese pickled cucumber recipe, click here.



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*I am submitting this to Little Thumb's Up "Ginger" event hosted by Alvin @ Chef and Sommelier.