Gari – Pickled Sushi Ginger

For gari, first peel the ginger and cut or slice into thin strips. Mix with half of the salt and infuse for 1 to 1 1/2 hours. Then squeeze well.

Bring the rice vinegar, sake, mirin and sugar to a boil so that the sugar dissolves and let cool again. Dissolve the remaining salt in the water.

Put the ginger in a sterile jar and mix it with the vinegar mixture. Top up with the salted water (do not stir again. The ginger should be completely covered. The jar should be filled no more than 2/3 full. Weigh down the ginger with a weight and seal the jar airtight.

Allow gari to ferment for at least 4 weeks. It should turn a light pink color.

Preparation Tip:

Gari keeps well sealed at room temperature for several weeks, in the refrigerator even longer.

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