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- Cuisine: Japanese
Young ginger in season (summer) is the best for gari, the pickled ginger palate cleanser used between courses in Japanese cuisine. Although there are many commercial pickled gingers available, they are usually sweetened and coloured artificially.
Ingredients
1 large piece (20 cm) young ginger, rubbed clean and finely sliced
1 cup rice wine vinegar
1 tbspn sugar
1 tspn salt
Preparation
Mix the vinegar, sugar and salt in a bowl and add the ginger.
The gari will turn a pale, all-natural pink within minutes, but should be left for at least 12 hours before using. It can also be kept in sterilised glass jars and will keep for many weeks.
If you enjoyed this Gari recipe (pickled ginger) then browse more Japanese recipes, appetiser recipes and our most popular hainanese chicken rice recipe.
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| 2. | Tasuke | City | |
| 3. | Kabuki by the Sea | Swansea | |
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| 5. | Banzai Sushi & Noodle Bar | Leederville | |
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