PICKLED GINGER (GARI)
You’ll often find luminous pink versions of pickled ginger (also called Gari) – the vivid pink shade comes from using very young ginger, which is much more tender and has a natural sweetness.
Making your own is incredibly easy, so don’t be scared to try it. A mandoline will make slicing the ginger much easier, but if you don’t have one a very sharp knife will do.
If you really want that pink colour but can’t source any young ginger, add a splash of beetroot juice to the pickling solution as a natural dye.
- 100 g fresh ginger, preferably young ginger
- 2 g salt
- 500 g water
- 54 g rice vinegar
- 40 g sugar
Wash and peel the ginger before slicing finely on a mandoline.
Place the ginger in a pan with water and salt, bring to the boil and cook for 3 minutes.
Drain the ginger and transfer to a clean jar or container.
Add vinegar and sugar in a small saucepan, bring to the boil and allow to cool.
Pour the liquid over the ginger and marinate overnight before using.
Keep for weeks in fridge.
Recipe: Amanda Conradie
Photo: Elize de Kock
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