Pickled Ginger for Sushi (Gari)
250 grams fresh young ginger root, peeled
1 1/2 teaspoons sea salt
1 cup rice vinegar
1/3 cup white sugar
Cut pieces of ginger into paper thin slices and place them into a bowl.
Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved.
Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week.
You will see that the liquid will change to slightly pinkish in few minutes. Don’t be alarmed because it’s the reaction of rice vinegar that causes the change.
Only quality rice vinegar can do that!
Some commercial pickled ginger has red colouring added.