Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger)

Name: Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger)
Cuisine: American
Ingredients: 500 grams Spring ginger root; 400 ml Vinegar; 160 grams Sugar; 2 tbsp Honey; 1 tsp Salt

cookpad.japan @cookpad_jp

I have been making "gari" sushi ginger since I saw a recipe in a book I borrowed from the library some time ago. After making it many times, I've added my own tricks to make improve the results, to create my own gari recipe.

The points that I think are important are:
● Bring the sweet vinegar sauce to a boil to take the edge of the sharpness of the vinegar
● Boil the ginger to eliminate the slightly grassy flavor it has (If you just boil it for 2-3 minutes, it'll retain the crispy texture).
● Use good quality vinegar.
This gari recipe is quite sweet. Adjust the amount of sugar to taste. Recipe by Raby

cookpad.japan @cookpad_jp

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Ingredients

500 gramsSpring ginger root
400 mlVinegar
160 gramsSugar
2 tbspHoney
1 tspSalt

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Steps

1

Wash the spring ginger roots, and slice very very thinly without peeling (I used a vegetable peeler to slice it thinly).
2

The ginger roots are not peeled, but do cut off any browned or discolored bits. Don't cut the red shoot ends off. They will turn the ginger a pretty pink color.
3

Sprinkle the sliced ginger with a little salt (not listed), and mix up quickly. Leave it for a while.
4

Make the sweet vinegar sauce: Put the vinegar, sugar, honey and salt in a pan and bring to a boil. Turn the heat down to low-medium, and simmer for 5 minutes. Turn off the heat. Pour into storage jars that have been sterilized in boiling water, and leave to cool.
5

Bring water to a boil in another pan, and add the sliced ginger from Step 2, salt and all. Boil for 3 minutes, then drain well. Put the ginger slices in the sweet vinegar sauce filled jars while still hot. (They will turn a pretty pink after some time.)
6

You can start eating it the day it's made, but they will taste better after they have been marinating for 4 to 5 days when the flavors will have permeated the ginger, and the vinegar will have become mild. To store the ginger, close the lids tightly and refrigerator.
7

Serve with sushi.