Gari

It is so very easy to make gari, Japanese pickled ginger, at home! Take young ginger roots. Peel gently. Slice thin. Wash in brine. Dry. Pickle in sugar and rice vinegar. How can you spoil it?

I guess you just have to be me.

I scoured two markets and the only fresh ginger I could get is fairly old. As a result it is fibrous, and won’t slice thin. Unless you have the tempered steel blades that samurai and Saladin used (by all accounts, one of the major metallurgical exports from medieval India). So I chopped the root into thick chunks before washing it in brine.

I have given up using sugar in food a few years ago. The Family showed me the coarse brown sugar that she uses sometimes. We don’t have rice vinegar at home, and I already used the best vinegar for other pickling. So it was coarse bits of ginger in pretty harsh vinegar and brown sugar.

After a day I was surprised to find that the ginger had turned the subtle pink colour of real gari. Maybe the brown sugar was responsible for the colour change. It would have tasted better sliced thin. The flavour was good on the tongue, but when I bit into the chunk I still got the spiciness of uncured ginger.

By making all the mistakes that one can, I have now understood the recipe. I’m happy it didn’t involve expensive ingredients.