Pickled Ginger
Difficulty level: Easy
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I never used to like pickled foods – not even pickled gherkins. It was when I was introduced to sushi when I was around 16 years old that I started to properly develop a liking for these kinds of food.

Pickled ginger (aka 'Gari' in Japanese) is traditionally served with sushi as a palate cleanser between each bite, but to be honest...  I actually eat sushi together WITH sushi. Sorry not sorry!  I tend not to conform to traditions (lol).

Prep Time
20-25 minutes
Cooking/Baking Time
1-3 minutes

4 oz. ginger, peeled

1/2 tsp. salt

For the pickling liquid

3 fl. oz. rice vinegar

3 tbsp. caster sugar

1/2 tsp. salt

  1. Thinly slice the ginger with a peeler or mandolin slicer. Sprinkle the salt over the ginger and set aside for 5 minutes. 
  2. In the meantime, place a small pan of water over a medium-high heat just until you get to a rolling boil. Reduce the heat to a simmer then add the salted ginger in the pot. Cook for about 1 1/2 minutes if you want to keep it spicy or for 3 minutes for a mild ginger flavour.
  3. Drain the ginger slices through a sieve. Once cool enough to handle, squeeze out any excess water with your clean hands, then place them in a sterilised jar.
  4. In a small pot, add the rice vinegar, sugar and salt. Bring it to a boil till until the sugar has completely dissolved. Stir occasionally. Remove from the heat and leave to cool completely. Pour the vinegar mixture into the jar with sliced ginger. Close with the lid and refrigerate for a minimum of 3 hours before serving.

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