Some don't like him that much, others all the more: Gari. This is sweet and sour pickled ginger, which you can also make yourself with just a few ingredients.
In the 80s, Japanese cuisine was still an insider tip for the rich and beautiful. Today, on the other hand, sushi and co. are among the most popular dishes in Asian cuisine. Whether from the sushi restaurant or homemade - one thing should not be missing when eating sushi: the pickled ginger, also called gari. It is an integral part of sushi dishes and tastes sweet and sour.
You don't necessarily have to buy Gari ready-made from an Asian store. You can also make it yourself very easily and with just a few ingredients.
How to make Gari yourself
Ingredients for one serving:
- 100 - 150 g fresh ginger (peeled)
- 1 pinch of s alt
- 100 ml rice vinegar
- 50 g sugar (or less to taste)
Preparation:
- Slice the fresh, peeled ginger very thinly and then blanch the slices/strips in boiling water for two to four minutes.
- Then lift out the ginger and let it drain a little.
- In a bowl, stir together the vinegar, s alt and sugar until combined and the spices are dissolved.
- Place the ginger in a bowl or container with a lid along with this seasoning and vinegar mixture and place in the refrigerator, tightly covered, for a week to set.
- If the ginger has changed color from yellow to salmon pink, that's a sign it's finished marinating.
Little tip:
If you like it spicy, don't leave the ginger in the water for too long, because blanching it for more than two minutes will make it less spicy. The longer it is blanched, the milder it becomes.