Pickled ginger (AKA gari) is usually served as a palate cleanser with sushi. Gari made from young ginger roots has a pinkish color to it, which results from the vinegar soak. Older, white ginger is fine to use too (it's pretty much all I can find short of heading out to the Asian market), but be warned... it is spicy!
There are a host of benefits to eating ginger, aside from the fact it tastes good, and they make it a great inclusion in Sweetnick's ARF / 5-A-Day event. For example, it works wonderfully as a nausea suppressant, and is one of the top antioxidant suppliers in any food group. Compounds in ginger have anti-inflammatory properties and are also known to have a stimulating effect on the muscles in the digestive tract.
Gari
Makes about 2 cups
2 lb fresh ginger root, peeled
2 tsp salt
3 cups rice-wine vinegar
2 cups sugar
- With a very sharp knife (or a mandoline slicer if you have one) slice the ginger thinly and salt the pieces.
- Leave one hour in a cool place.
- Rinse and dry the ginger and put into a large jar.
- Mix rice vinegar and sugar in a pan, bring to a boil.
- Boil 2 minutes, then pour over ginger slices.
- Cover the jar and store it in the refrigerator at least 5 days before use.
you can have my ginger any day sushi is good but ginger is so wrong lol hope ur sushi day goes welll
ReplyDeletep.s. great post so energetic
ReplyDeleteI love, love, love sushi! I never would have thought to make pickled ginger at home though. Great post!
ReplyDeleteJust so beautifully colorful and fresh, Sarah!
ReplyDeletei've never seen a recipe for this before - it's another excuse for me to talk my husband into letting me get a mandoline! great post!
ReplyDelete