Today, I would like to share with you my mother’s Gari recipe.
Gari is Japanese Pickled Ginger, you might know it as the free side you get with sushi. It is perfect for refreshing and cleansing your palate. To make this pickle, it has to be young Ginger. Young Ginger has paler skin and pink tips. The flavour is much milder and juicier than the normal ginger. It is only around from late summer to early autumn. The season is short, so if you see young Ginger in the store, make the most of it! (if you are in Australia, it is now 🙂
Here is my mum’s recipe. The ginger will be quite spicy as she likes that way. If you would like to make it less spicy, you can boil ginger before pickling (see the method below). Hope you enjoy!
800g – 1kg of Young Ginger
30g of Sea Salt
1 liter of White Vinegar
200ml of Caster Sugar
5g of Dried Kelp (if it is too difficult to find, you do not need to use it)
- Wash young ginger. Using a spoon scrape off the brown hard skin part from the ginger.
- Slice the ginger VERY thinly. Soak the sliced ginger in water while you are working. ( if you prefer less spicy, boil the ginger for 1 minutes here)
- Remove the sliced ginger from the water. Sprinkle sea salt over the ginger and put it aside for 30 minutes.
- In the mean time, put white vinegar, caster sugar and dried kelp in a small pot. Heat it over a low heat until the sugar is dissolved. Put it aside until it is cooled down.
- Squeeze the excess water from the sliced ginger and place it into a clean jar. Pour the vinegar mixture (method 4) over it. Store the jar in the fridge for 4-5 days, and then it will be ready to eat.
This is before
This is after – PINK!