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.
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
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
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.