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Quickled Gari (Pickled Sushi Ginger) favourite

Quickled Gari (Pickled Sushi Ginger)

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Quickled Gari (Pickled Sushi Ginger)

When you see how quick and easy it is to make and how fresh and clean it tastes, you may never go back to the storebought stuff!

Ingredient

1/2 pound

fresh ginger root, peeled and sliced very thin against the fiber about 2 mm OR you can do about 1/8-inch diagonal slices and julienne them, too

1.5 teaspoons

kosher salt

1/4-1/3 cup

sugar, depending on how sweet you like it

1/4 cup

distilled white vinegar

Cooking instructions

* Step 1

Sprinkle the ginger with the salt and toss thoroughly. Let the ginger sit for 15 minutes. Doing this helps the ginger absorb salt flavor and retain its texture.

* Step 2

While the ginger's sitting, combine the sugar and vinegar in a bowl and stir until sugar is completely dissolved.

* Step 3

After 15 minutes, add the sugar and vinegar solution and stir thoroughly to incorporate.

* Step 4

Let the ginger sit for an additional 30 to 45 minutes before eating, and you'll have a super zesty, zippy, and crunchy pickled ginger for your sushi.

Note: if there is a photo you can click to enlarge it

Tag

ginger fresh ginger root, peeled and sliced very thin against the fiber about 2 mm OR you can do about 1/8-inch diagonal slices and julienne them, too kosher salt sugar, depending on how sweet you like it distilled white vinegar

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