How to Make Pickled Ginger | Pickled Ginger (Gari) Recipe

Pickled ginger or "Gari" as it is known in Japan, is something that usually served alongside sushi or sashimi and it is perfect for cleansing the palate and enhancing the flavors of your meal. Unlike making sushi, making pickled ginger is much simpler. All you need is 4 ingredients and 30 minutes of work. The result of this recipe will surprise you.


► Full written recipe: https://www.thecookingfoodie.com/reci...


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Ingredients:
3-4 Ginger roots, young or regular
2 1/2 teaspoons Salt, divided
1 cup (240ml) Rice vinegar
1/2 cup + 2 tablespoons (125g) Sugar

Directions:
1. Using the back of a spoon or a peeler, peel the ginger.
2. Then, using a sharp knife or a mandolin, cut the ginger as thinly as possible.
3. Place sliced ginger in a bowl, sprinkle 2 teaspoons of salt, mix well and set aside for 15-20 minutes. That helps remove moisture.
4. Meanwhile bring pot of water to a boil, when boiling, add the ginger and blanch for 2-3 minutes.
5. Drain the ginger and allow to cool, then, squeeze the water as much as possible out from the ginger. Put the ginger in a sterilized airtight jar.
6. Make the vinegar mixture: in a small saucepan combine rice vinegar, sugar and 1/2 teaspoon of salt. Bring the mixture to a boil, cook for a few minutes, until the sugar has dissolves.
7. Remove from heat and allow to cool slightly. Then, pour vinegar mixture over the ginger. Allow the mixture to cool, then put the lid on.
8. Refrigerate for at least one day before consuming.


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