gari

Awhile back, I saw someone on IG make gari, the pickled ginger that you often find at conveyor belt sushi or as a side dish in bento

Since most of the brands (that I have seen) that make gari use artificial sweeteners, I wanted to try to make it myself

So I waited until I saw shin shoga (literally new ginger) in the markets 

Shin shoga is usually a little softer/more tender than the ginger you find in the markets throughout the year

I used a slicer to get most of my ginger sliced thin.

The parts of the ginger that were thicker and tougher, I ended up slicing by hand

If you'd like to try this, here is the recipe by Kei Hamamura : translated

300 grams shin shoga

1 tablespoon salt

250 milliliters rice vinegar

100 grams sugar

Wash the ginger then cut off the red tips and with a spoon take off the dark brownish parts

Thinly slice the ginger

Par boil the ginger for about a minute and then drain

Sprinkle the salt over everything

After the ginger cools, squeeze out all the water

In a pot, put the vinegar and sugar and bring to a slight boil until the sugar is melted

Put the squeezed ginger into a clean jar and pour the hot liquid over the ginger

NOTES: this was so easy to do

I ran out of rice vinegar, so I used some rice vinegar and some ume vinegar

I didn’t weigh how much ginger I had, so had leftover pickling liquid

I usually enjoy the sweeter type of gari, this was puckery but I like it

we had this with sashimi

will see if I can find more shin shoga and make some more using the extra pickling liquid