Quickled Gari (Pickled Sushi Ginger) - Ready to Eat in an Hour
Since we're having family sushi night in tonight, I thought it a good time to share my quickled gari recipe. 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.
Quickled Gari (Pickled Sushi Ginger)
Active Time: 10 to 15 minutes. Another 30 to 45 minutes to wait before eating.
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).
- 1/2 pound fresh ginger root, peeled and sliced very thin against the fiber (About 2 mm or so - if your ginger is a little fibrous and you can't quite manage the very thin slices, you can do about 1/8-inch diagonal slices and julienne them, too.) Jamie Oliver's video on how to peel ginger.
- 1.5 teaspoons kosher salt
- 1/4 to 1/3 cup sugar, depending on how sweet you like it
- 1/4 cup distilled white vinegar
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.
If you, like I, must have some kind of roughage with every meal, try a salad with my Miso Ginger Dressing to go with your Sushi Night In.
Enjoy. :)
shinae
Quickled Gari (Pickled Sushi Ginger)
Active Time: 10 to 15 minutes. Another 30 to 45 minutes to wait before eating.
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).
- 1/2 pound fresh ginger root, peeled and sliced very thin against the fiber (About 2 mm or so - if your ginger is a little fibrous and you can't quite manage the very thin slices, you can do about 1/8-inch diagonal slices and julienne them, too.) Jamie Oliver's video on how to peel ginger.
- 1.5 teaspoons kosher salt
- 1/4 to 1/3 cup sugar, depending on how sweet you like it
- 1/4 cup distilled white vinegar
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.
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| Sushi Night @ Home Chez Shinae ^^ |
If you, like I, must have some kind of roughage with every meal, try a salad with my Miso Ginger Dressing to go with your Sushi Night In.
Enjoy. :)
shinae
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