Pickled sushi ginger･ガリ

Instructions

Ginger

1. Scrape the skin off the ginger with a knife or spoon.
2. Cut the ginger into the thinnest possible slices using a vegetable slicer.
3. Mix the ginger with the salt in a bowl. Leave to infuse for at least 5 minutes
4. In the meantime, bring a pan of water to the boil.
5. Add the ginger and blanch for 1-2 minutes. The longer it is cooked, the milder the final ginger will taste. Cook for longer if using normal ginger.
6. Strain the ginger and leave to dry a little on kitchen paper.
7. When cold, squeeze the ginger one last time and place in a preserving jar.

Pickling solution

1. Place all the ingredients for the stock in a small pan and bring to the boil while stirring.
2. Pour the stock into the preserving jar with the ginger and close.
3. Leave to cool completely, then place in the fridge.
4. If young ginger was used, the ginger should turn slightly pink after approx. 4 hours.
5. Store in the refrigerator for up to one year.