Pickled Ginger (Gari)
Pickled ginger is usually used as a garnish for sushi but it's great with in any Asian dish or to cleanse your palate. If you think the supermarket brands are too sweet, you will love this sharp and bold ginger recipe. This ginger can be refrigerated for up to 1 week.
- 1 Each Ginger Root
- 1 Tea Spoon(s) Sugar
- 1 Tea Spoon(s) Salt
- 1 Pint (s) Rice Wine Vinegar
- 6 Fluid ounce(s) Sugar
- 4 Fluid ounce(s) Kosher Salt
- 1/2 Cup(s) Mirin (sweet Japanese cooking wine)
- 1 Each Sheet of Kombu Seaweed
- With the front of a metal spoon, peel skin off ginger.
- Thinly slice ginger and place in a bowl.
- Mix with 1 teaspoon of salt and 1 teaspoon of sugar.
- Let sit for 10 - 30 minutes.
- In a saute pan, heat rice wine vinegar, 6 oz sugar, 4 oz kosher salt, Mirin and Kombu until simmering.
- Once the liquid is clear, pour over ginger until ginger is covered.
- Let it come down to room temperature then pour into an air-tight container.