Sushi Ginger
You’ve probably seen pink pickled ginger (gari) served with sushi as a palate cleanser. It’s simple to make at home. Just be sure to use young ginger, which is much more tender, less fibrous, and less chewy than mature ginger. Look for young ginger at Wonder Garden or an Asian grocery store. It often has a blush that tints sushi ginger pink when pickled. Some manufacturers add red dye to deepen the color, but Wonder Kitchen doesn’t. Don’t worry if your homemade sushi ginger isn’t pink—white will taste the same. Serve with sushi, of course. Or use the pickled ginger in place of fresh ginger, especially puréed into peanut sauces. You can even pour some of the ginger brine into gin or vodka to make a dirty martini.
Ingredients
- 7 ounces young ginger root
- ½ cup rice vinegar
- ¼ cup water
- 5 tablespoons sugar
- 1½ teaspoons salt
Instructions
- Peel the young ginger using the back of a knife or a spoon.
- Slice the ginger paper-thin using a mandoline, vegetable peeler, or a very sharp knife and a steady hand.
- Bring a medium pot of water to a boil. Add the ginger slices and boil for 2 minutes. If you want it spicier, boil the ginger for only 1 to 1½ minutes.
- Drain the ginger slices in a fine-mesh strainer, and then transfer them to a sterile pint-size (16-ounce) glass canning jar.
- Bring the vinegar, water, sugar, and salt to a boil in a small pot.
- Pour the mixture into the jar, then shake gently to evenly distribute the brine and remove any bubbles. Screw on the lid and seal tightly.
- Refrigerate for at least 2 hours, and then store in the refrigerator for up to 2 weeks. For room-temperature storage, first sterilize the jar and lid, and then seal in a steam canner for 10 minutes. Remove and let cool, then store on a pantry shelf for up to 1 year.
