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Pickled ginger
Preparation info
- Makes
600 ml
- Difficulty
Easy
Appears in
Published 1999
Essential on any Japanese table, gari or pickled ginger is served with sashimi and grilled meats. It tastes delicate yet pungent. I use it often in salad preparations as it cuts through and lightens any fattiness. ‘Green’ ginger simply means young, tender ginger.
Ingredients
300 g 350 ml 25 ml
Method
Trim knobs of ginger to uniform size for ease of slicing. Slice ginger extremely finely, using either a sharp, fine-bladed knife or cleaver or a mandolin. The slices should resemble tissue paper. Pack ginger into jars, then combine remaining ingredients and pour over ginger to cover. Mix well, then seal. Refrigerate for up to 3 months.
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