Quickled Gari (Pickled Sushi Ginger)

Name: Quickled Gari (Pickled Sushi Ginger)
Cuisine: American
Ingredients: 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

x @cook_5886383

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!

Select ginger that's dense for its size with smooth peel. That means it's still nice and fresh with high water content (and therefore not so fibrous).

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!

Select ginger that's dense for its size with smooth peel. That means it's still nice and fresh with high water content (and therefore not so fibrous).

x @cook_5886383

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!

Select ginger that's dense for its size with smooth peel. That means it's still nice and fresh with high water content (and therefore not so fibrous).

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!

Select ginger that's dense for its size with smooth peel. That means it's still nice and fresh with high water content (and therefore not so fibrous).

Saved

Ingredients

1/2 poundfresh 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 teaspoonskosher salt
1/4-1/3 cupsugar, depending on how sweet you like it
1/4 cupdistilled white vinegar

Saved

Steps

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.
2

While the ginger's sitting, combine the sugar and vinegar in a bowl and stir until sugar is completely dissolved.
3

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