In some Eastern cultures, gari – AKA pickled ginger, AKA that pink stuff that comes next to your wasabi when you order sushi – is used as a palate cleanser. And for that purpose, it totally does the job, like an ultra-fresh sorbet that comes from the earth.
But pickled ginger is a lot more dynamic than it’s typically given credit for. Serve it with cucumber salad, grilled fish, even baked ham. The pickling process tones down the intensity of the ginger, making everything you add it to taste fresher, but not necessarily too spicy. It’s basically the ultimate condiment.
- 2 (3-inch) pieces ginger
- 1/4 cup rice vinegar
- 3 tablespoons juice from can of beets
- 1 tablespoon + 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Peel ginger with a vegetable peeler and then slice as thinly as possible (either lengthwise or across) without it breaking apart. Set aside.
- 2 Bring the remainder of ingredients to a boil over high heat
- 3 Add ginger slices, stirring to separate each slice, and turn the heat off.
- 4 Allow to cool in the pan before pouring liquid and ginger into a container with a lid.
- 5 Stir again to separate each slice, then cover tightly and allow to cool to room temperature. Then transfer container into the refrigerator to completely cool before serving.