Pickled Sushi Ginger (Gari)

1.Gather all the ingredients.

2.To Prepare the Ginger

3.Using a knife (you can also use the back of the knife or a spoon), scrape off the brown spots and thin skin of 8 oz young ginger.

4.Using a peeler, thinly slice the ginger. You can also use a mandoline. I prefer to use a peeler as it slices very thinly.

5.When you can‘t slice the ginger anymore with the peeler/mandoline, use the knife to slice the rest thinly.

6.Sprinkle 2 tsp Diamond Crystal kosher salt on the ginger slices and set aside for 5 minutes. The salt helps remove the moisture from the ginger so it can better absorb the pickling solution.

7.Meanwhile, bring a medium pot of water to a boil. Once boiling, blanch the thinly sliced ginger for 1–2 minutes. If you want to keep it spicy, take it out after 1½ minutes. Tip: If you are using regular ginger (not young ginger), blanch it for 2–3 minutes to remove the extra spiciness.

8.Drain the ginger slices in a sieve. Let them cool slightly so you can handle them with your hands.

9.With your clean hands, spread out the slices in a single layer over a large Japanese bamboo sieve (called bonzaru 盆ざる) or paper towel/wire rack. Set aside until it‘s completely cooled and dried out a bit more.

10.Once cooled, squeeze the liquid from the ginger slices and put them in a sterilized airtight jar.

11.To Make the Sweet Vinegar (Amazu)

12.In a small saucepan, add 1 cup rice vinegar (unseasoned), ½–¾ cup sugar, and 1 tsp Diamond Crystal kosher salt. Tip: DO NOT USE LESS SUGAR than specified because the ginger will not preserve well. The least you can use is ½ cup of sugar, and it is still quite tangy. If you prefer the taste of store-bought sushi ginger, use the higher measurement of sugar indicated.

13.Mix and bring it to a boil on medium heat. Cook the vinegar mixture until the strong vinegar smell has evaporated and the sugar has completely dissolved.

14.Remove from the heat and let it cool slightly because the just-boiled liquid could break the glass jar. Pour the hot vinegar mixture into the jar with the ginger slices. Using clean chopsticks (or any utensil), mix it well together. Close the lid, let it cool completely, and refrigerate.

15.After 4 hours or so, the ginger will turn slightly pink (see the photo below). I recommend waiting until the following day or a few more days to enjoy.

16.To Store

17.Keep the pickled ginger in an airtight container and store in the refrigerator for up to one year. Always use clean utensils to remove the pickled ginger from the jar to avoid contamination and to help them keep for a long time.