Japanese cuisine · Salads & Mezze

Gari

Paper-thin sliced young ginger, pickled sweet and sour to a pale pink, the classic palate cleanser with sushi.

Ingredients · for 8 servings

• 250 g ginger (young and pale-skinned if possible)
• 1 tsp salt
• 200 ml rice vinegar
• 100 g sugar
• 80 ml water
• 1 screw-top jar (500 ml)

Instructions

1. Peel the ginger and slice lengthwise with a vegetable mandoline into nearly translucent slices under 1 mm thick.
2. Mix the slices with the salt and let sit for 20 min. so they release water and lose some of their sharpness.
3. Bring plenty of water to a boil, blanch the ginger in it for 1 min., drain into a sieve and let drain only briefly – it stays warm.
4. Bring rice vinegar, sugar and water to a boil in a small pot and stir for 2 min. until the sugar has fully dissolved.
5. Layer the warm ginger into the scalded jar, pour the hot brine over it until everything is covered, and once cooled, seal and refrigerate for at least 24 hrs.
6. To serve, drain small portions and arrange alongside sushi; in the jar, gari keeps well for about two months.