Usually served with sushi, Japanese pickled ginger or ‘gari’ is traditionally used as a palette cleanser between courses. For best result use young ginger which is usually in-season in Summer months.
1 piece fresh young ginger root (they are tender to the touch and have a slight pink tinge)
1 cup rice wine vinegar
1 tbsp sugar
1 Wash the ginger root with water and gently rub away the skin. if it does not come off easily you can use a vegetable peeler being careful not to take away to much with the skin.
2 Slice the cleaned ginger into thin slices using a sharp knife, mandolin or vegetable peeler.
3 In a bowl mix vinegar sugar and salt till dissolved, add the sliced ginger.
4 Keep ginger in an airtight container overnight or for 10-12 hours in a cool area.
Note: The ginger once pickled should turn a yellow, slightly pinkish colour, but may not be as pink as some artificially coloured products on the market. The older the ginger is the less pink it will be. pickled ginger will keep for weeks in a sterilised jar or container.