Easy Pickled Ginger (Gari)

Makes one 250 ml (8.5 fl oz) jar

24 hrs (mostly chilling)

Thinly sliced fresh ginger blanched and pickled in a sweet-tart vinegar brine, ready to serve as a palate cleanser or sushi accompaniment.

prepSterilise jar: wash in hot soapy water, rinse well, place in oven at 130°C / 270°F for 15–20 min; keep warm
200 g / 7 oz fresh young ginger	Scrape skin, slice ginger thin	Salt ginger, sit 5 min	Pour boiling water, sit 2 min, drain & squeeze	Pack ginger in jar, pour hot brine, seal, cool 30 min	Chill 24 hrs before serving
2 tsp cooking sea salt
boiling water (to cover)
1/4 cup / 60 g caster/superfine sugar	Heat sugar, vinegar & water to boil, 30 sec
1/2 cup / 120 ml rice vinegar
1/4 cup / 60 ml water

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