Content
- Ginger - for Asian sushi and other purposes
- Gari, why and why?
- The recipe for Gari
- Tips
- Preparation - step by step
- Tips
- Shelf life of Gari
- Another variant: sweet ginger
- Tips
- Conclusion for fast readers:
Pickled ginger is an integral part of sushi food
Ginger - for Asian sushi and other purposes
Pickled ginger is called Gari in Japan and is an integral part of sushi. But not only the fine rolls benefit from the sweet and sour delicacy. Convince yourself. Fresh ginger is available in the supermarket in organic quality, the pase recipe here.
Gari, why and why?
A bite of Gari between two sushi neutralises the taste buds. But he is more than just a palate supporter. Gari itself tastes excellent, combining sexy sharpness with sweet and sour aromas.
Since it is blanched only briefly, the ginger may take its valuable ingredients into the jar. These are anti-inflammatory and blood thinning. Also the digestion benefits from the healthy tuber.
The recipe for Gari
There are two ways to make ginger for sushi: amazu, which is prepared with rice vinegar, and ume with plum vinegar. The recipe comes with only a few ingredients. You need:
If you want to make larger quantities of Gari, you can easily multiply the quantities given. You may also like to try out which of the two types of garments you like more.
Tips
Rice vinegar and plum vinegar can be bought cheaply in Asian shops or in some well-stocked supermarkets.
Preparation - step by step
- Peel the ginger and remove fibrous spots generously. Cut the peeled ginger root into thin slices. Spread the ginger slices on a plate and sprinkle with salt. Let the slices stand for one hour. The longer they stand, the better the Gari will be later. Heat the rice vinegar or plum vinegar in a pan together with the sugar. You can also adjust the sweet a little to your needs. Add the ginger slices and simmer for a short while. Transfer the mixture to a clean preserving jar and seal it tightly with a lid. Put the glass in the fridge. Run the gari for at least one day before serving it.
Tips
You can obtain very thin slices of ginger by using a vegetable slicer.
Shelf life of Gari
Sushi ginger is stable for at least half a year if kept in a cool and dark place.
Another variant: sweet ginger
Not everyone is a fan of sushi and therefore has a need for sweet-and-sour gari. But pickled ginger can also be produced quite differently, for example with sugar water. For 250 grams of ginger, boil 150 ml of water with 100 grams of sugar and cook the thinly sliced ginger for two minutes. The finished mixture is bottled in clean glasses.
If you like, you can also add a vanilla pod to the syrup. The sweet pickled ginger can enrich many desserts but also salads.
Tips
The longer ginger is cooked, the more it loses its sharpness.