Rice Free Pickled Ginger (Gari)

Total time24 hr 25 min

Prep time20 min

Cook time5 min

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Ingredients

8 servings

8 oz fresh young ginger, peeled
1 tsp kosher salt
¾ cup unseasoned rice vinegar
Napa Valley Naturals Organic White Wine Vinegar, 12.7 fl oz Holland House White Wine Vinegar - 12 Fl. Oz.Bertolli White Wine Vinegar - 16.9 FZ De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar
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Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar.
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.

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