Pickled Ginger (aka Gari)

Pickled ginger is the tits. It is mostly eaten in-between mouthfuls of sushi as a palette cleanser, but I like it anytime of the day. Sometimes I wake up have a piece and know, just as Bill Withers told us, that it is going to be a lovely day.

It’s sweet and tangy, and it’s made from ginger so it has all the good things that are in ginger. Basically get it down you throat hole and enjoy the soft yellow strips of vinegar soaked good.

A good palette cleanser it is, but I doubt it could sustain you on its own. Considering that sushi is not an everyday thing I recommend having it with a spicy fish dish, maybe a curry, or even just as a snack, as you would eat any other pickles. Basically the world is your ginger soaked oyster.

What you need

  • 125g fresh ginger (size of about three thumbs if you can imagine that)
  • 1.5 teaspoon of sea salt
  • 1 cup rice vinegar
  • 1/3 cup sugar
  • tablespoon of water
  • 1 empty, sterilised jar and lid

 

Firstly peel all the brown skin stuff off the outside of the ginger. I recommend using a spoon and scraping it all off. Trust me it works real good. Scrape off all that weird brown stuff while still keeping loads of tasty yellow root ginger.

Use a vegetable peeler, or the big Parmesan grater thing on the side of a cheese grater, and peel the ginger into thin strips and place them in the sterilised jar.

Now sprinkle over the salty salt crystals, mix together and leave aside for about 30 minutes. This sucks up some of the liquid and gives them a good flavour.

While the yellow tangy strips are getting cosy with the salt, put all of the other ingredients into a saucepan and bring to the boil making sure all of the sugar has dissolved. You want the mixture to be at a rolling bubble, so that the top is covered in loads of small bubbles, and if it was about 43 times the size it might be quite inviting as a hot tub.

If you have already had the ginger in the salt for 30 mins then you can pour the boiling hot pickling liquid over the ginger in the jar and leave it to cool. Once cooled to room temperature put in the fridge and leave for at least 24 hours to build flavour and cut away some of the harsh tang of the ginger. As time goes on the spicy tang will die down leaving you with the delicious tasty pickled ginger.

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