Japan | Pickles & Preserves | Ginger

Gari

(Japanese pickled ginger)

Yield: About 1 cup


INGREDIENTS PREP AMOUNT
Gingerroot peeled, very thinly sliced 1/4 lb
Rice vinegar 1/2 cup
Sugar 2 Tbsp
Salt 1/4 tsp
Red food coloring (opt.) 1 drop

METHOD

Basic Steps:  Simmer → Boil → Marinate
  1. Bring water to a boil in a saucepan. Add ginger and simmer 1 minute. Drain. Place ginger in a heatproof jar.
  2. Bring vinegar sugar, salt and food coloring to a boil in a small saucepan.
  3. Pour over ginger and marinate for at least one hour.

NOTES

  • Gari, along with wasabi and soy sauce, is a traditional accompaniment for maki zushi.
  • Will keep for about 1 month in the refrigerator.