Sushi Ginger (Gari)
Ingredients: Young Ginger Root, Vinegar, Water, Sugar, Salt · 20 min cook time · 50kcal · ~₩4,900
Ingredients
200g Young Ginger Root, 120ml Vinegar, 100ml Water, 5tbsp Sugar, 0.5tbsp Salt
Instructions
1. Cut the young ginger root into about 4cm pieces. Scrape off the skin using a spoon. Rinse the ginger root and remove moisture with a paper towel.
2. Thinly slice the ginger. Slicing along the grain will give it a pleasant texture and help to avoid breaking. Use a safety holder if available.
3. Soak the ginger slices in water for about 15 minutes to help remove any unwanted flavor and reduce the pungent taste.
4. In a pot, combine water, raw sugar, regular white sugar, and salt. Turn on the burner and stir to mix until the sugar is completely dissolved. Remove the pot from heat.
5. Combine the sauce with the vinegar.
6. Strain the ginger root and submerge it in boiling water. Allow it to boil and then cook for about 1 to 2 minutes. If it is too pungent, cook for an additional 30 seconds.
7. Remove the ginger and drop the strainer on a kitchen towel many times to remove the excess water completely.
8. Place the ginger slices into a sterilized container. Add about 3 tablespoons of the sweet vinegar sauce and toss to coat evenly.
9. Tightly squeeze the ginger to remove the sweet vinegar sauce as much as possible. This will avoid diluting the sauce and help to improve the shelf life.
10. Pour in the rest of the sweet vinegar. Let it sit in the fridge for at least half a day to enjoy the refreshing sushi ginger.
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