My love for sushi ginger borders on obsessive, and have been known to go out to sushi just to satisfy my pickled ginger craving. This is unnecessary though, because you can make delicious, perfect gari in the comfort of your own kitchen.
Photo by Andrea Nguyen.
According to The Kitchn, the pink colour usually comes from the colourful tips of young ginger, which has a short season and may be a little more difficult to find than the mature stuff. Luckily, you can make gari out of regular ol’ ginger, and you can even make it pink. You just need a radish.
Older ginger is a bit spicier than its younger counterpart, so it will need to be tamed down a bit. A simple salt cure does the trick. Just toss the peeled, thinly-sliced ginger with some kosher salt and let it sit for about half an hour. Transfer it to a jar — with a radish if you’re thinking pink — and make a simple brine of water, rice vinegar and sugar (click the link below for exact ratios). Pour it over the ginger, and tap it all down to get rid of air bubbles. Seal the jar, let cool to room temperature and store in the fridge for at least two days and up to two months.
How To Pickle Ginger [The Kitchn]
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