By Rosalie Bidar
Japanese Pickled Ginger
Gari, perhaps better known as "that spicy pink stuff that comes with Japanese food," is a Japanese condiment traditionally consumed between dishes of sushi. Made by pickling ginger in a sugar and vinegar solution, Gari is both an excellent palette cleanser and a breeze to make.
Ingredients
1 cup fresh
ginger root, peeled
1 teaspoon sea salt
3/4 cup rice vinegar
1/4 cup red wine vinegar
1/3 cup white sugar
Tools
CLEAN jar (If jar is being reused, make sure it’s sterilized in boiling water before using- you’d be surprised at how the taste of old chunky salsa or peanut butter can sneak into your recipe.)
Standard Vegetable Peeler
Medium Saucepan
Process
1.) With vegetable peeler, slice ginger into paper-thin wedges. Ginger has an extremely strong taste, so the thinner your slices, the better.
2.) Salt wedges and let stand in jar for thirty or so minutes.
3.) In a medium saucepan, bring both sugar and vinegar to a boil.
4.) Pour over ginger in jar. The ginger should be completely submerged.
5.) Let mixture cool. Refrigerate for twenty-four hours at minimum.
And that’s it! You’ve got Gari.