I wrote about why I love Gari in this post, and had a number of requests for the recipe I use so here it is! From the book- Asian Pickles, by Karen Solomon.
It is the perfect time to make this easy pickle, to enjoy through the summer months and beyond. It is a wonderful digestive, and fermented food, and how great that is it so easy to make your own.
170grams ginger root
¼ cup of white sugar
1 teaspoon salt
120mL organic rice vinegar
- Peel your ginger if needed (If it is plump and shiny you won't need to, just ensure no dirt is hiding in crevasses)
- Slice very carefully on thinnest setting of a mandolin cutter/food processor. It should be almost thin enough to see through a slice.
- Toss the slices in a tablespoon of sugar and the salt, sit for 30 minutes.
- Boil a small pan of water, add ginger and stir, 45 seconds, scoop ginger out with a slotted spoon, and place it immediately into a jar.
- Combine remaining sugar and vinegar in boiling water, bring to boil, pour over the ginger, and ensure it is submerged. Cool before storing in the fridge, eat after 1 week, it will keep for 12 months minimum.
I look forward to hearing how you go making it! A big thanks to @moorhousecreative for the photography!