Japanese Pickles Recipes - Pickled Ginger (Gari) Recipe

Ingredients

• 8 oz (250 g) young ginger, peeled and thinly sliced diagonally

• 1/3 cup (85 ml) rice vinegar

• 2 tablespoons mirin

• 2 tablespoons sake

• 5 teaspoons sugar

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Method:

1. Rinse the ginger slices thoroughly and blanch in boiling water and set aside to drain. Add the rest of the ingredients into a saucepan and bring to a boil, stirring to dissolve the sugar. Set aside to cool.

2. Place the ginger in a sterilized jar and pour the vinegar mixture over it. Cover and keep for 3-4 days before using.

3. The ginger keeps well refrigerated for 1 month it may develop a pale pink color as it ages. Serve with sushi and other Japanese dishes.