gari (japanese ginger pickle)

  • wash and peel young ginger (I left a tiny bit of the skin on for a more interesting, less uniform look)
    (1 large root gave me about 2 cups of sliced ginger)
  • slice thinly
  • add sea-salt (I added about 1.5 tbs)
  • wait about 15 minutes to allow salt to draw moisture from the ginger slices
  • add ginger to a pot of boiling water and blanche for 1 minute (this reduces the spiciness of the ginger)
    (blanching for 2 minutes makes ginger milder)
  • drain promptly
  • squeeze excess water from ginger
  • spread ginger out onto a clean kitchen towel
  • dry for about an hour
    (this allows the pickling liquid to better penetrate the ginger)
  • 1 cup rice wine vinegar
  • 1/4 cup (organic) cane sugar (I used less sugar than is recommended)
  • 1 tsp salt
  • bring to a gentle boil
  • add ginger to an empty sterilized jar
  • add liquid
  • press ginger slices into the liquid to ensure all the slices are in the liquid

Gari is most often served alongside sushi or sashimi; however, I recently made a simple dish of stir fried snow peas and added these ginger pickles.

1. cook diced onion in some olive oil until onion pieces start to caramelize
2. half the snow peas
3. add to the pan and cook for about 3-4 minutes

4. add salt
5. remove promptly from heat and add 1-2 tbs of ginger pickles cut into half
6. add a squeeze of lemon for fun (optional)

The peas were crunchy, the onions sweet, and the ginger pickles were spicy-sweet.

Great side dish! SO yum!

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Photo credits – OL

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