How to make your own gari (pickled ginger)
Gari or pickled ginger usually served as a palate cleanser with sushis are delicious and packs a punch. I made my own gari the other day but I forgot to take pictures. I followed a recipe online about it but I don’t remember where i procured the recipe anymore. But i am still very determined to share it with you because gari is so easy to make.
As we all know, gari has a pinkish color to it. It’s a natural coloring that fresh young ginger imparts when it is soaked in vinegar. But it would have to be with young ginger if you want that color. Otherwise, older ginger would taste just fine but without the color. Oh and the older the ginger, the spicier too. :)
So here’s a recipe for gari that I hope you will find useful in your kitchen:
2 fresh ginger roots, peeled and cut into manageable knobs
3 cups vinegar
2 cups sugar
1 tablespoon salt
Method:
1. In a 2L sterilized jar, put your ginger knobs in. Make sure the ginger are pat dry first if they’re a little too wet.
2. Mix vinegar, sugar and salt in a pan and cook until it comes to a boil and all the sugar and salt crystals are dissolved.
3. Pour it into the jar containing the gingers. Let it cool, cover and store in the refrigerator. Pink hues will be visible after a while. If not, that’s fine too, the ginger pickle is still as good :)
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