California Farm Gari Pickled Sushi Ginger

Name: How to cook California Farm Gari Pickled Sushi Ginger - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 1 quart mason jar
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Gari Pickled Sushi Ginger

If you see beautiful fresh young ginger root at your farmers market or produce section, here in California around September, one with pink tips, buy it to make the delicious sweet pickled thin ginger slices that are served with sushi as a side dish. You can also use the knobs of mature ginger root. Do not use the woody ginger parts of mature ginger. This sweet and spicy pickled shaved ginger is called gari.

Ingredient

Food ration :

2 people, 1 quart mason jar

Cooking time :

Few hours

1 Pound

fresh young ginger root, red tips

1 1/2 cups

Rice vinegar

1 cup

Palm sugar

1 Tsp

himalayan seasalt

Cooking instructions

* Step 1

I slice by hand on my old mandolin slicer, I like 1/8th of an inch thick, that is 3 mm thick. Soak ginger root overnight immersed in water with Tbs seasalt. Rinse, scrub, dry the ginger root. Slice with skin on.

* Step 2

Put in sterilized wide mouth mason jar, leave one inch air space on top. Boil 1 cup palm sugar and tsp himalayan seasalt in 1 1/2 cups rice vinegar, pour over shaved ginger while boiling till submerged, seal and put upside down on towel till cooled.

* Step 3

Place sealed jars in waterbath, sterilize 15 minutes. Stays fresh for a year in your pantry if unopened. Once opened, stays fresh for a year in your fridge. Will turn from white to yellow, even pink if the skin had pink tips, over time.