📝 About This Recipe
Experience the refreshing, palate-cleansing magic of authentic Japanese Gari, crafted right in your own kitchen. This recipe utilizes young 'shin shoga' ginger to achieve that iconic, natural blush and a delicate crunch that store-bought versions simply cannot replicate. With its perfect balance of sharp acidity and gentle sweetness, this condiment is the essential companion to any premium sushi experience.
🥗 Ingredients
The Ginger Base
- 250 grams Young Ginger (Shin Shoga) (fresh with pink tips; if using old ginger, peel thoroughly)
- 1 teaspoon Sea Salt (for drawing out moisture)
The Pickling Brine (Amazu)
- 3/4 cup Rice Vinegar (unseasoned, high quality)
- 1/2 cup Granulated Sugar (adjust slightly for desired sweetness)
- 2 tablespoons Filtered Water
- 1/2 teaspoon Kosher Salt
- 1 small piece Kombu (Dried Kelp) (approx 1-inch square for umami depth)
Optional Natural Coloring
- 1 thin slice Radish or Beet Slice (only if using older ginger to mimic the pink hue)
👨🍳 Instructions
-
1
Begin by washing the young ginger thoroughly. If using young ginger (shin shoga), you don't need to peel it entirely; just use the edge of a spoon to gently scrape away any brownish papery bits, leaving the pink tips intact.
-
2
Slice the ginger as thinly as possible against the grain. For the best results, use a mandoline slicer set to the thinnest setting (about 1mm). The slices should be translucent.
-
3
Place the sliced ginger in a bowl and toss with 1 teaspoon of sea salt. Let it sit for about 15-20 minutes to draw out excess moisture and soften the fibers.
-
4
While the ginger rests, prepare the pickling brine. In a small stainless steel or non-reactive saucepan, combine the rice vinegar, sugar, water, kosher salt, and the piece of kombu.
-
5
Place the saucepan over medium heat. Stir constantly until the sugar and salt have completely dissolved. Bring to a bare simmer, then immediately remove from heat. Do not let it boil vigorously.
-
6
Remove the kombu from the brine and discard it. If you are using old ginger and want a pink tint, add your single tiny slice of beet or radish to the hot brine now.
-
7
Bring a separate small pot of water to a boil. Blanch the salted ginger slices in the boiling water for exactly 30 seconds. This removes the harsh 'bite' and ensures a tender texture.
-
8
Drain the ginger immediately through a fine-mesh sieve. While still warm, use clean hands or the back of a spoon to squeeze out any remaining excess water from the ginger slices.
-
9
Transfer the warm, squeezed ginger into a sterilized glass jar (roughly 12-16 oz capacity).
-
10
Pour the hot pickling brine over the ginger until it is completely submerged. You will notice that if you used young ginger, the tips will begin to turn a beautiful pale pink almost instantly.
-
11
Let the jar cool to room temperature on the counter without the lid.
-
12
Once cooled, seal the jar tightly and refrigerate. While it can be eaten after a few hours, the flavor peaks after 24-48 hours of curing.
💡 Chef's Tips
Always use a mandoline for slicing; consistent thinness is the secret to the perfect texture. If you can't find young ginger, look for 'old' ginger with the smoothest skin and fewest knobs to minimize woodiness. Never use a reactive metal bowl or pot (like aluminum) as the vinegar will react with it and create a metallic taste. Squeeze the ginger thoroughly after blanching; if too much water remains, it will dilute the brine and shorten the shelf life. This pickle keeps in the refrigerator for up to 2 months if you use clean utensils to retrieve the ginger.
🍽️ Serving Suggestions
Serve as a palate cleanser between different types of Nigiri or Sashimi. Finely mince and fold into a chilled noodle salad or spicy tuna tartare for a bright pop of flavor. Use the leftover pickling brine (Amazu) as a base for a quick cucumber salad (Sunomono). Pair with a crisp, dry Junmai Ginjo sake to complement the acidity. Top a grilled salmon fillet with a few ribbons of gari for a refreshing contrast to the fatty fish.