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Pink gari sushi ginger recipe
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Pink Gari sushi ginger recipe

This recipe is to make the original pink gari: the sushi ginger you'll find in most Japanese restaurants.
Course Side Dish
Cuisine Japanese
Keyword Ginger, Pickled, Sushi
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 people
Author Joost Nusselder
Cost $8

Ingredients

  • 3.5-5 oz young ginger root (100-150 g)
  • ½ tbsp salt kosher or sea salt, use only half if it's table salt)

Japanese Sweet vinegar (Amazu)

  • ½ cup minus 1 tbsp rice vinegar (100ml)
  • 4 tbsp sugar (45 g)

Instructions

  • Prepare the ingredients
  • Scrape off the unwanted brown spots with a spoon, then use a peeler to slice the ginger thinly
  • Sprinkle the thinly sliced ginger with 1/2 tsp kosher salt and let it sit for 5 minutes, then toss it into a pot of boiling water and allow it to cook from 1 to 3 minutes. If you prefer to retain the ginger’s spiciness, then cook it for only 1 minute; otherwise, keep it in the pot for 3 minutes.
  • Once cooked, pour the water and ginger on a strainer to drain the water and then spread them on a paper towel over a clean dry plate. You can use food plastic gloves to cover your hands as you pick the ginger one by one and squeeze them over a Mason jar in order to remove the remaining water in the ginger slices.
  • Boil 100ml of rice vinegar, 4 Tbsp sugar, and 1/2 tsp kosher salt in a small cooking pot for about 60 seconds and wait until you can smell the vinegar evaporating. After 1 minute turn off the stove and let the pot cool, then pour the vinegar mix from the pot and into the Mason jar where you’ve previously placed the sliced ginger. Allow to cool for a few minutes and then close it with the lid and place in the refrigerator.
  • After several hours you should be able to see the ginger slices turn slightly pink in color, and then it will show more pink colors after a few days. Use the pink pickled ginger as needed. The way the pickled ginger is preserved is so good that it can last up to a year before getting spoiled as long as it is kept in an airtight container and refrigerated.