Pickled “New” Ginger : Gari
While it's often associated with sushi, this refreshing and healthy pickle, known informally as gari (ガリ) and formally as shin-shoga no amazu-zuke, is a delightful addition to any meal. It can also be enjoyed as a snack with a drink. This easy recipe is made from young "new" ginger, which is harvested in late summer and fall and is less fibrous and sharp than mature ginger. It also produces a beautiful pink color that emerges after a few hours.
The recipe comes from a young couple who farm ginger organically on Omishima Island, one of the islands of the Shimanami Kaido island chain. Made with less sugar and salt than many store-bought and home recipes, this pickle achieves a light, well-balanced flavor that lets the fresh, peppery taste of "new" ginger shine.
Pickled “New” Ginger
Shin-Shoga no Amazu-Zuke : 新生姜の甘酢漬け
Makes about 1 1/2 cups
Main Foods
Fresh “New” Ginger, 1/3 lb. (150 g)
Seasonings
Sugar, 3 tablespoons
Sea Salt, 1/2 teaspoon
Rice Vinegar, 1/2 cup (120 ml)
Directions
Begin by thoroughly washing the ginger, but don't peel it. It's important to keep as much of the pink-tinged outer skin as possible. Use a spoon or the back of a knife to scrape off any brownish, damaged-looking spots, and cut off the dead stem ends. To remove any dirt, you can soak the ginger in a bowl of cold water for about 10 minutes.
Next, slice the ginger as thinly as possible (2 mm or less) using a mandolin or peeler. Blanch the slices in unsalted water for 1 minute, then drain them without rinsing. Rinsing with water can introduce unwanted bacteria. Spread the ginger slices around the side of the colander or net you're using to dry them out.
In a small saucepan, mix the sugar, sea salt, and rice vinegar, and bring the mixture to a simmer over medium-low heat. This will dissolve the sugar and salt. When small bubbles start to form, turn off the heat.
By now, the ginger slices should have cooled down enough to handle them. Working in small batches, squeeze the slices as hard as you can to wring out excess water. Add them to the pickling liquid in the saucepan, tossing and mixing with chopsticks or another clean utensil to thoroughly soak the slices with the pickling liquid.
Transfer the ginger slices to a sterilized glass jar and pour the pickling liquid over them. Seal the jar tightly and place it in the refrigerator where it will keep for about 2 months.