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.
- 250 ml (1 cup) rice wine vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 large piece (20 cm) young ginger, rubbed clean and finely sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pickling time 12 hours
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.