Often served with sushi, Pickled Sushi Ginger (or Gari), is perfect for cleansing the palate and enhancing the flavors of your meal. This recipe teaches you how to make sushi ginger at home.
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INGREDIENTS
8 oz (227 g) young ginger (you can increase up to 12 oz/340 g for this recipe)
2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for sprinkling; 3-5% of the weight of ginger)
* Sweet Vinegar (Amazu)
1 cup (240 ml) rice vinegar
½ - ¾ cup (100-150 g) sugar (I used organic cane sugar, but if you use white granulated sugar, the pickle solution will be clear and can showcase the pink color better; DO NOT USE LESS SUGAR. ½ cup is the least you can go, and it is still quite tangy. If you use less sugar, it will not preserve well for a long time. If you are used to store-bought sushi ginger, go with ¾ cup or 150 g.)
1 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
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#sushiginger #pickledginger #gari #sushi #japanesefood #justonecookbook
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How To Make Pickled Sushi Ginger (Gari) (Recipe) ガリレシピ (作り方)
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