The delicious pinkish pickled ginger used for sushi is commonly known as gari in Japan. The pretty pink color comes from the pink tips on fresh young ginger roots. You can pickle older ginger too but serious sushi lovers prefer the young ginger.
Ingredients
- 3½ ounces (100 g) young ginger, peeled and thinly sliced
- 1 teaspoon salt, divided
- 6 tablespoons plus 2 teaspoons (100 ml) rice vinegar
- 2 tablespoons (40 g) agave syrup or honey
How to Make It
- Place the ginger slices in a small bowl, sprinkle with ½ teaspoon salt, and let sit for 5 minutes.
- Bring a small saucepan filled with water to a boil over high heat, add the ginger, reduce the heat to low, and simmer the ginger for 2 minutes. Drain the ginger well and place on a clean kitchen towel to absorb any excess water. Place the ginger in a half-pint (280 ml) Mason jar.
- In a small saucepan over medium-high heat, combine the vinegar, agave syrup, and remaining ½ teaspoon salt. Cook until the vinegar’s scent softens, about 2 minutes. Remove from the heat, let cool, and pour the mixture into the Mason jar with the ginger. Seal the jar and let it pickle in the refrigerator for a minimum of 4 hours.
