I have been sick for over a week now and the cold/flu symptoms just don’t seem to want to disappear no matter how much nurofen or cough lollies I take. So I decided to surf the net to try to find another, natural alternative for easing flu symptoms since I was getting tired of taking so much medication, which is when I found ginger. Ginger is believed to have anti-inflammatory qualities to relieve sore throats and headaches. So I thought that for this week I would share a Japanese recipe for something ginger oriented called “Gari”.
Have you ever been to a Japanese sushi restaurant and noticed a little jar with some slightly pink coloured thing inside it and thought “what is this?” Well, it’s Gari, which is a pickled ginger that you are meant to eat between different types of sushi to cleanse your palette so the flavour of one sushi doesn’t affect the other. I thought Gari would be a great little recipe to share with you so next time you’re at a sushi restaurant you’ll be able to impress everyone by knowing what it is, and you’ll be able to prepare it at home for yourself.
Once I had decided I wanted to make some homemade Gari, I was in my kitchen looking around for the ginger and I realised I didn’t have any! Since I have been sick, I haven’t done much grocery shopping so I didn’t even have milk let alone ginger. But instead of just going to the nearby supermarket to get the ginger I needed, I thought it would be a great idea to go the actual Ginger Factory so I could make the Gari with the best and freshest, locally produced ginger. So even though it’s a long hour and 20 minute drive up to Yandina (near the Sunshine Coast) where The Ginger Factory is located, we decided to head up there on Saturday morning. Luckily the weather was great and we had a fun time at the Ginger Factory, which made the drive worthwhile.
Entry into The Ginger Factory is free! However, you do have to pay for tickets for any rides or tours you wish to go on so we decided to just have a look around the souvenir shops and walk around the Factory. We also enjoyed a lovely, quite morning tea of near a little pond. We had English Breakfast tea with a ginger bread cookie and a ginger scone that came with yummy ginger marmalade by the Buderim Ginger and cream.
Once you have some nice, fresh ginger, making the Gari itself is very simple. All you have to do is thinly slice the ginger then place it in a jar with some vinegar, salt, and sweetener then let it soak in the fridge for 1-2 days. You can also add a little beetroot juice to give it some pink colouring.
Gari is primarily eaten with sushi but you can eat it along with any Japanese dish that you make, such as the Onigirazu recipe I shared earlier.
Note: This is not a sponsored post. I support local businesses and like fresh local produce.
- 300 g Ginger
- 3 tbs Natvia (natural sweetener)
- 1/2 tbs salt
- 10 tbs rice vinegar
- 1 tsp beetroot juice for colouring
- Wash and clean the ginger. The ginger does not need to be peeled but scrub the skin a little bit to clean it.
- Slice the ginger as thin as you can, the thinner the better.
- Add the rest of the ingredients into a sterilised glass.
- Blanch the sliced ginger in boiling water for 10 seconds.
- Drain immediately and place the ginger into the glass. The ginger will become a pretty pink if it is soaked in the vinegar while it is still hot.
- Once it has cooled down a little, place a lid on it and keep it in the fridge. It can be eaten after 1-2 days, but if you leave it for longer it is yummier.