Nickel Allergy Friendly Pickled Ginger (Gari)

Total time24 hr 25 min

Prep time20 min

Cook time5 min

Nickel Allergy Friendly Pickled Ginger (Gari)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

8 oz fresh young ginger, peeled
1 tsp kosher salt
¾ cup unseasoned rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
See all
3 tbsp granulated sugar

For the brine

½ tsp kosher salt

Instructions

1
Using a mandoline or a sharp knife, slice the peeled ginger crosswise as thinly as possible — ideally 1–2mm. Place the slices in a small bowl, toss with 1 tsp kosher salt, and let stand for 30 minutes until the ginger has softened and released some moisture.
2
Rinse the salted ginger slices under cold water, then pat dry with a clean kitchen towel or paper towels. Pack the slices into a clean 1-cup (8 oz) glass jar.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!