Homemade Pickled Sushi Ginger (Gari)

Pickled sushi ginger, known as Gari, is a delicate and mildly spicy accompaniment traditionally served with sushi. It’s perfect for cleansing the palate between different types of sushi, allowing you to fully enjoy each flavor. This homemade version uses young ginger for a soft texture and mild taste, beautifully balancing the ginger’s natural warmth with a touch of sweetness and tang from the pickling brine.

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Ingredients

• 3.5 oz fresh young ginger (select young ginger for its mild flavor and tenderness)
• ½ tsp salt

For the Brine:

• ¼ cup rice vinegar
• 2 tbsp granulated sugar
• ¼ tsp salt

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Instructions

1. Prepare the Ginger:

• Peel the ginger using a sharp teaspoon (a neat trick to minimize waste) and slice it as thinly as possible. A mandoline slicer works great, or you can use a sharp knife.

2. Salt the Ginger:

• Place the sliced ginger in a small bowl and mix with ½ teaspoon of salt. Let sit for 5 minutes to draw out excess moisture and enhance flavor.

3. Blanch the Ginger:

• Bring a small pot of water to a boil and add the salted ginger. Cook for 1 minute for a spicy flavor, or up to 5 minutes if you prefer a milder taste. Drain the ginger in a sieve, let it cool, and squeeze out any excess liquid.

4. Prepare the Pickling Brine:

• In a small saucepan, combine the rice vinegar, sugar, and ¼ teaspoon of salt. Warm over low heat until the sugar and salt dissolve, then remove from heat.

5. Pickle the Ginger:

• Place the ginger in a mason jar and pour the warm pickling solution over it, making sure all slices are submerged. Allow the mixture to cool to room temperature, then seal and refrigerate.

6. Let the Flavors Develop:

• For the best flavor, let the pickled ginger rest in the refrigerator for at least a few hours. The flavors intensify and meld beautifully over time, making it taste even better after a few days.

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Tips for Perfect Pickled Ginger

• Choosing Ginger: Young ginger is best because of its milder taste and tender texture. Mature ginger is tougher and has a stronger flavor, which may require a longer blanching time.
• Adjusting Spice Level: The blanching time determines the spice level. Blanch longer for a gentler flavor, or briefly for a bolder, spicier result.
• Storing Your Gari: Store in an airtight container in the refrigerator, where it can stay fresh for up to several weeks.

This Homemade Pickled Sushi Ginger is perfect for enhancing the sushi experience, adding a subtle heat and sweetness that elevates each bite. Enjoy it as a sushi side or as a zesty garnish in other Asian-inspired dishes!