Pickled Ginger (Sushi Ginger) is called ‘Gari’ in Japan. New Ginger is preferred for pickling as it has a thin skin and it is easy to thinly slice as the flesh is juicy and tender. It is often coloured pink. The pink colour comes from the red tip of Ginger. If the piece of Ginger that you use has no red tip, I recommend to add a few slices of Red Cabbage.
50g New Ginger *OR choose fresh and juicy Ginger
1/2 teaspoon Salt
2 tablespoon Rice Vinegar
2 tablespoons Sugar
*Note Red coloured tip can create pink colour. Alternatively you can ddd a few slices of Red Cabbage.
- In a small container OR bowl, combine Salt, Rice Vinegar and Sugar.
- Trim off the red tip of Ginger but save it. Remove skin by scraping it and slice it very thinly parallel to the grain. The thinner is the better.
- Blanch in boiling water in a saucepan for 1-2 minutes, drain, and add to the marinade. Mix to combine and leave it for several hours, OR preferably overnight.
- *Note: Adding pink colour is optional. Traditionally the red coloured tip is marinated as well. You can add a few slices Red Cabbage instead.