Easy to make pickled ginger

Gari are those paper-thin slices of pickled ginger that accompany your sushi.

Pop one of these pink slices into your mouth and you'll notice a slightly hot, peppery taste. The pink color is achieved by adding food coloring.

Gari is used to cleanse your palate before trying a different type of sushi. For example, after eating kappa-maki, you'd chew on a piece of ginger before moving on to a California roll.

Never eat more than a slice or two. Sushi ginger is not a snack!

Sushi Ginger Recipe

Its not difficult to make your own gari at home. And since I've seen some odd ingredients in the store-bought versions (sodium benzoate anyone?!), it might be a healthier alternative.

Important - Use only the freshest ginger root available. The bad stuff usually has tough, withered looking skin.

Follow these easy steps:

1. Using a small paring knife, remove the skin and small knobs on the ginger.

2. Cut into very thin slices

3. Spread out your slices on a paper towel and sprinkle with some sea salt. Don't over do it!

4. The ginger slices will soften after about 30 minutes

5. Put the ginger into a small sauce pan and add the following:

3/4 cup of rice vinegar

4 tablespoons of water

2 tablespoons of sugar

6. Bring this mixture to a boil, drain and then let it cool for awhile.

7. Soak your ginger in the same seasoned rice vinegar used in your sushi rice. After soaking for a day, place your ginger in a jar and store it in the fridge.

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