Sushi - How to Make Pickled Ginger - Gari

1 Large piece fresh ginger, thinly sliced
1.5 Cups Rice vinegar
1 Cup Sugar
1 tsp Salt

The first thing you need to do is wash your ginger - it grows in the ground so it can be a bit dirty if they aren't washed before put in the bin. After you have washed your ginger use a spoon to scrape off all the skin - you will waste too much of the ginger if you use a knife. Slice the ginger root as thin as you can and put in a bowl. You can use a vegetable peeler or a mandolin to do your slicing. Add the salt to the ginger slices and mix them well and put in a colander. Let the salted ginger set for an hour. Dry the ginger slices with paper towels and put them in a sterilized container. Mix rice vinegar and sugar in a pan and bring to a boil to dissolve the sugar. Pour the hot sweet vinegar over the ginger slices and let cool. Cover the container and store it in the refrigerator for at least 24 hours. Eat & Enjoy!

Sushi on!

~Nikko

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