By Devi Poojari
June 18, 2024
Known most commonly as ‘gari’ in Japanese cuisine, pickled ginger is served alongside sushi as a palate cleanser between bites. Considered to be one of the key condiments in Japan, the condiment is also excellent for digestion.
1 large fresh ginger root (about 200g) 1 cup rice vinegar 1/2 cup granulated sugar 1 teaspoon salt
Peel the ginger root using a vegetable peeler and slice thinly using a mandoline slicer or a sharp knife.
Add the slices to some boiling water and blanch for 30 seconds.
Combine the rice vinegar, granulated sugar and salt in the water after draining the ginger slices.
Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt completely.
Cool the pickling liquid slightly before pouring over the blanched ginger.
Transfer to a clean jar and ensure that the slices are submerged fully in the liquid.
Once fully cooled, allow the pickled ginger to sit in the refrigerator for 24 hours before using.