Traditional Japanese Pickled Ginger (Gari)

Instructions

1. 1

   Using a spoon or vegetable peeler, scrape the skin off the ginger roots. Slice the ginger as thinly as possible using a mandoline slicer or sharp knife - aim for paper-thin slices.

2. 2

   Place the ginger slices in a colander and sprinkle with half the salt. Let stand for 30 minutes to draw out excess moisture.

3. 3

   Meanwhile, prepare the pickling liquid by combining rice vinegar, sugar, and remaining salt in a small saucepan. Heat over medium heat, stirring until sugar and salt dissolve completely. Remove from heat and let cool to room temperature.

4. 4

   Bring a pot of water to boil. Rinse the salted ginger slices under cold water, then blanch them in boiling water for 30 seconds. This will turn them slightly pink.

5. 5

   Drain the ginger immediately and pat dry with paper towels. Transfer to a clean glass jar.

6. 6

   Pour the cooled pickling liquid over the ginger, ensuring all slices are submerged. Cover tightly and refrigerate for at least 2 hours before serving.

7. 7

   The pickled ginger will develop its characteristic pink color within 24 hours and can be stored in the refrigerator for up to 3 months.