Pickled ginger is called gari in Japan and is a staple of sushi. But not only the fine rolls benefit from the sweet and sour delicacy. Just convince yourself. Fresh ginger is available in organic quality in the supermarket, the right recipe here.

Pickled ginger is an integral part of eating sushi

Gari, why and why?

A bit of gari between two sushi neutralizes the taste buds. But it is more than just a palate supporter. Gari itself tastes excellent, combining delightful spiciness with sweet and sour flavors.

Since it is only briefly blanched, the ginger can take its valuable ingredients with it into the jar. These are anti-inflammatory and blood thinning. The digestion also benefits from the healthy tuber.

The recipe for Gari

There are two ways to pickle ginger for sushi: amazu, which is made with rice vinegar, and umezu, made with plum vinegar. The recipe uses just a few ingredients. You need:

  • 200 g fresh ginger
  • 100 ml rice vinegar or plum vinegar
  • 2 tbsp sugar
  • 1 tsp salt

If you want to make larger quantities of gari, you can easily multiply the quantities given. You might also like to try which of the two variants of Gari you like better.

tips

You can get rice vinegar and plum vinegar cheaply in Asian shops or in some well-stocked supermarkets.

Preparation - step by step

  1. Peel the ginger and remove any fibrous parts generously.
  2. Thinly slice the peeled ginger root.
  3. Spread the ginger slices out on a plate and sprinkle with salt. Leave the slices for an hour. The longer they stand, the better the gari will be later.
  4. Heat the rice vinegar or plum vinegar in a pan together with the sugar. Feel free to adjust the sweetness a bit to suit your needs.
  5. Add the ginger slices and let everything simmer for a while.
  6. Pour the mixture into a clean mason jar and cover tightly with a lid.
  7. Put the jar in the fridge.
  8. Let the gari sit for at least a day before serving.

tips

You can get particularly thin slices of ginger by using a vegetable slicer.

Durability of Gari

Sushi ginger can be kept for at least half a year if stored in a cool and dark place.

Another variant: sweet ginger

Not everyone is a fan of sushi and therefore has a need for sweet and sour gari. But pickled ginger can also be made in a completely different way, for example with sugar water. For 250 grams of ginger, about 150 ml of water is boiled with 100 grams of sugar and the thinly sliced ginger is cooked in it for two minutes. The finished mixture is poured into clean jars.

If you like, you can also add a vanilla pod to the syrup. The sweet pickled ginger can enrich many desserts but also salads.

tips

The longer ginger is cooked, the more it loses its sharpness.

Conclusion for fast readers:

  • Pickling: The spiciness of the ginger root can be wonderfully combined with sweetness and acidity when pickling
  • Gari: The sweet and sour pickled ginger is a staple of sushi; neutralizes taste buds
  • Variants: Gari comes in two different flavors: Amazu with rice vinegar and Umezu with plum vinegar
  • Recipe: 200 g fresh ginger, 100 ml rice vinegar or plum vinegar, 2 tbsp sugar, 1 tsp salt
  • Step 1: peel ginger root; remove fibrous areas; Cut the ginger into thin slices
  • Tip: You can get particularly thin slices of ginger if you use a vegetable slicer
  • Step 2: Spread ginger slices on a plate and sprinkle with salt; leave for an hour
  • Step 3: Heat vinegar and sugar in a pan; Add ginger slices and simmer briefly
  • Step 4: Pour mixture into clean mason jar; Close the jar and put in the fridge
  • Step 5: Let the gari soak for at least a day before enjoying
  • Shelf life: Gari can be kept for half a year in a cool and dark place
  • Sweet ginger: This root can also be wonderfully pickled just sweet
  • Recipe: 250 g thin slices of ginger; 150 ml water, 100 g sugar
  • Preparation: Boil water and sugar; Cook the ginger slices in it for two minutes
  • Ingredients: Even briefly cooked ginger retains its healthy ingredients; is anti-inflammatory, blood thinning and digestive
  • Filling: fill the finished mixture into clean glasses while it is still hot; refine with a vanilla pod if necessary
  • Tip: The longer ginger is cooked, the more it loses its sharpness
  • Use: Sweet ginger is good in desserts but also in salads

The garden journal freshness ABC

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