Made famous in sushi bars “gari” with its sweet heat acts as a palate cleanser. Go outside the sushi box and serve it between bites of steamed rice or noodle dishes.
Bonus! The brine is a divine spicy sauce to add sparkle to crisp-steamed veggies and myriad other dishes.
Most commercial brands of gari are made of inferior ingredients and lack live culture. This recipe is uncooked, alive and remains long-term in the fridge.
Sushi Ginger (Gari) – Makes 1 Pint
Look for ginger that is plump, smooth-skinned, and shiny. Dry and withered pieces will
- ginger, (7 oz., 1-1/2 cups), peeled, thinly sliced*
- dry white wine, 1/4 cup
- sugar, 2 tsp.
- water, filtered, 1/4 cup
- maple syrup, 1-1/2 TBS., or agave nectar
- rice vinegar, 2 TBS.
- soy sauce, 1 TBS.
To elevate this recipe, source live cultured soy sauce, mirin (sweet rice wine), and brown rice vinegar along with organic ginger. It truly can become a daily superfood supplement.
DIRECTIONS: This is a secondary fermentation method where the liquid ingredients are already fermented and they slowly preserve the ginger indirectly. But you can also ferment the sliced ginger directly using a traditional lacto-fermentation with a fermentation kit of choice. If you do, then jump at step 4 to complete. Contact me if you would like more information.
- Peel the ginger and slice very thinly across the ginger fingers. Note: the success of gari is in the wafer thinness of each slice. See tool resource at bottom for a tool that really works!
- A little sliver of raw, red beet will color your ginger a little pink; the traditional color of gari
Add a beet slice to bottom of a one pint, wide-mouth canning jar. Add sliced ginger, tamping lightly as you go all the way to the top.
- Add the brine to cover the ginger and right up to the lip of the jar. Seal and leave at room temperature for 4 days. Then refrigerate.
BONUS: Recently I tried this recipe on fresh turmeric, the powerful superfood cousin of ginger. It works beautifully!
Just like gari, turmeric will ferment—the taste is milder and more earthy than ginger. I grow my own ginger and turmeric, so it’s become a tradition to harvest and preserve them annually.
Now it’s easy to grab a few slices of cultured turmeric or ginger and chew my “medicine.” Science is finding lacto-fermentation powers up the nutrients found in the ginger family.
I use a mandoline slicer to ensure razor thin slices.
I like the “Kyocera Double Edged Mandolin Slicer,” and retails for about $20. Easy to locate using a web search. It is not a one-trick pony, this mandoline creates wafer thin veggies for many raw recipes.
Recipe adapted, original by Karen Bard
©2018 Bill Hettig, email@example.com
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