Gari or pickled sushi ginger is a refreshing palate cleanser that's most frequently served alongside sushi. In this recipe, I will show you everything you need to know to make this delicious sushi condiment at home.
Cut off the pink ginger shoots and set them aside. Cut the ginger into manageable pieces and then peel it using a spoon.
Thinly slice the ginger using a sharp knife or mandoline.
Bring a pot of water to a boil and add the ginger. Let this come back to a boil and cook for 1-2 minutes. Drain the ginger and set it aside.
In a non-reactive saucepan, add the vinegar, sugar, salt, konbu, and pink ginger shoots and heat it until the sugar and salt are fully dissolved. Do not let it boil.
Put the drained ginger in a non-reactive container and then pour the hot brining liquid over it. Mix it around to ensure the liquid is evenly distributed and the ginger is fully submerged. Let this pickle in the refrigerator for at least 24 hours.