Pickled ginger

Name: Pickled ginger
Yield: Makes 600 ml
Cuisine: Japanese
Ingredients: 50 ml strained lime juice; 300 g green ginger, peeled; 25 ml fish sauce; 350 ml rice vinegar; 25 ml Sugar Syrup

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

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 green ginger, peeled
350 ml rice vinegar
25 ml

Asia
Japan
Preserve
Fish course
Pescatarian
Gluten-free

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.