Pickled Sushi Ginger
Sweet, spicy and tangy! This Pickled Sushi Ginger is not just for sushi, so you should try this condiment of young pickled ginger on anything!
Traditional "Gari" or pickled young ginger for sushi.
Peel, trim and thinly slice 200 g of young ginger
Add 1 L of water to a pot on medium heat and a bring to a boil
Add the sliced ginger and blanch for 3m to soften the spiciness. Drain ginger, change the water and repeat the process twice more. Reserve drained ginger
Add 100 ml of rice vinegar to a saucepan on medium heat
Add 100 g of sugar
Add 1 tsp of salt
Stir and cook until salt and sugar dissolve
Turn off heat, add cooked ginger and transfer to a container
Reserve Pickled Ginger in fridge for at least 1d before consuming it. It's ready
Try it with the Grilled Flat Iron!
Yield 400 g
Rice Wine Vinegar100 ml
White Sugar100 g