Tangy, sweet and ultra refreshing, gari (a.k.a. sushi ginger), is a delicious pickle that comes together from just a handful of ingredients.
- 345 grams young ginger - 1 cup rice vinegar - 140 grams sugar (~2/3 cup) - 5 grams salt (~1 teaspoon) - 5 grams konbu (2x4 inches)
Trim the pink shoots from the ginger, and then cut it it into manageable segments. Peel each segment with a spoon.
Use a sharp knife or mandoline to slice the ginger. I usually try and get it about 1.5mm thick.
Blanche the ginger in boiling water for a minute or two. Let it drain while you prepare the pickling brine.
Add the vinegar, sugar, salt, konbu, and pink ginger shoots into a non-reactive pot and heat until the sugar dissolves. Don't let it boil.
Pour the pickling brine over the drained ginger and let it pickle for at least 24 hours (it's better after a week).