Delicious recipes to cook at home

Gari, why and why?

A bite of gari between two sushi neutralizes the taste buds. But it is more than just a palate aid. Gari itself tastes excellent, it combines a delightful spiciness with sweet and sour aromas.

Since it is only blanched briefly, the ginger can take its valuable ingredients with it in the preserving jar. These are anti-inflammatory and blood thinning. Digestion also benefits from the healthy tuber.

The recipe for gari

There are two ways to pickle ginger for sushi: Amazu, which is made with rice vinegar, and Umezu with plum vinegar. The recipe uses just a few ingredients. You need:

• 200 g fresh ginger
• 100 ml rice vinegar or plum vinegar
• 2 tbsp sugar
• 1 teaspoon salt

If you want to make larger quantities of Gari, you can easily multiply the stated quantities. Perhaps you would also like to try which of the two Gari variants you like more.

Preparation - step by step

1. Peel the ginger and remove any fibrous patches liberally.
2. Cut the peeled ginger root into thin slices.
3. Spread the ginger slices on a plate and sprinkle with salt. Let the slices stand for an hour. The longer you stand, the better the gari will be later.
4. Heat the rice vinegar or Put plum vinegar in a pan with the sugar. You can also adjust the sweetness a little to your needs.
5. Add the ginger slices and let everything simmer briefly.
6. Pour the mixture into a clean mason jar and close it tightly with a lid.
7. Put the jar in the refrigerator.
8. Let the gari steep for at least a day before serving.

Shelf life of Gari

Sushi ginger can be kept for at least six months if it is kept in a cool and dark place.

Another variant: sweet ginger

Not everyone is a fan of sushi and therefore has a need for sweet and sour gari. But pickled ginger can also be made quite differently, for example with sugar water. For 250 grams of ginger, boil about 150 ml of water with 100 grams of sugar and cook the thinly sliced ​​ginger for two minutes. The finished mixture is poured into clean glasses.

If you like, you can also add a vanilla pod to the syrup. The sweet pickled ginger can enrich many desserts but also salads.

Conclusion for quick readers:

• Pickling: The spiciness of the ginger tuber can be wonderfully combined with sweetness and acidity
• Gari: The sweet and sour pickled ginger is a constant companion to sushi; neutralizes taste buds
• Variants: Gari is available in two different varieties: Amazu with rice vinegar and Umezu with plum vinegar
• Recipe: 200 g fresh ginger, 100 ml rice vinegar or plum vinegar, 2 tablespoons sugar, 1 teaspoon salt
• Step 1: peel the ginger tuber; remove fibrous spots; Cut the ginger into thin slices
• Tip: You can get particularly thin slices of ginger if you use a vegetable slicer
• Step 2: Spread the ginger slices on a plate and sprinkle with salt; let stand for an hour
• Step 3: heat the vinegar and sugar in a pan; Add the ginger slices and simmer briefly
• Step 4: pour mixture into clean mason jar; Close the jar and place in the refrigerator
• Step 5: Let the Gari steep for at least one day, only then enjoy
• Shelf life: Gari can be kept for half a year in a cool and dark place
• Sweet ginger: This tuber can also be marinated sweetly
• Recipe: 250 g thin slices of ginger; 150 ml of water, 100 g of sugar
• Preparation: bring the water and sugar to the boil; Cook the ginger slices in it for two minutes
• Ingredients: Even briefly cooked ginger retains its healthy ingredients; is anti-inflammatory, blood-thinning and digestive
• Filling: Pour the finished mixture into clean glasses while it is still hot; possibly. Refine with a vanilla pod
• Tip: The longer ginger is cooked, the more it loses its heat
• Use: Sweet ginger is good in desserts but also in salads