ginger crisps


Pickling Homegrown Ginger

Young ginger is not a common delicacy in the States, but if you can’t buy it from a supermarket, then try growing your own! I just harvested a small cluster from my container. Young gingers are light, crisp, and low in fibrous strands, which is ideal for making GARI…yup, that antiseptic palette cleanser that frequently accompanies sushi.

I gently scrap off the delicate skin. Then, the root is mandolined into thin slices - thickness is generally up to your liking. Blanch the slices in boiling water for 1 to 2 minutes. The goal is NOT to cook the ginger, but to reduce its pungency and soften the fibers so that it’s malleable and floppy. Squeeze out the access water before stuffing into a jar. Pour in a your solution of RICE VINEGAR, SUGAR, and a dash of SALT into the jar. (Again I defer to your preference of sweetness, though generally gari is pretty tart and sweet.) In 2 to 3+ hours, the pickling should be done and your gari is ready!

NOTE: I suspect some of the store bought gari has been dyed with artificial coloring to give it that extra intense pink, but if you include that hot pink part of the young ginger into the pickling process, it will impart a natural pink hue to the ginger.


Growing Ginger from store bought:

Container growing ginger in my apartment (back in the day):