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Some like it not so much, the others for all the more: Gari. These are sweet and sour pickled ginger, which you can make yourself with just a few ingredients.
In the 80s, Japanese cuisine was still considered a secret for the rich and famous. Today, however, sushi and Co. are now among the most popular dishes of Asian cuisine. Whether made from the sushi restaurant or at home - one thing must not be missed when eating sushi: the pickled ginger, also called gari. It is an integral part of sushi dishes and tastes sweet and sour.
You do not have to buy Gari at Asialaden. You can also do it yourself with just a few ingredients.
This is how you make Gari yourself
Ingredients for a portion:
- 100 - 150 g fresh ginger (peeled)
- 1 pinch of salt
- 100 ml of rice vinegar
- 50 g sugar (to taste less)
- Slice the fresh, peeled ginger into very thin slices and then blanch the slices / strips for two to four minutes in boiling water.
- Then lift out the ginger and let it drain a bit.
- In a bowl, mix the vinegar with salt and sugar until well mixed and the spices are dissolved.
- Put the ginger along with this spicy vinegar mixture in a bowl or container with a lid and place in the refrigerator in a well-closed container for a week to pull through.
- If the ginger has changed its color from yellow to salmon, that's a sign that it's ready marinated.
A little hint:
If you like it spicy, do not leave the ginger too long in the water, because if it blanched for more than two minutes, it loses its sharpness. The longer he blanches, the milder he gets.