Save the season
Pickled Ginger
Sushi-counter gari from your own pot-grown rhizomes: paper-thin ginger slices in a sweet rice-vinegar brine, blushing naturally pink when the harvest is young.
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Ingredients
one batchFrom the garden
- 8 oz fresh ginger, peeled and sliced paper-thin · young ginger with thin, papery skin is the classic; its pink tips tint the whole jar
From the pantry
- 1 cup rice vinegar
- ½ cup sugar
- 1½ tsp salt · divided: 1 teaspoon for salting the slices, the rest for the brine