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Homemade gari (pickled ginger)

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SeleneC Mar 25, 2014 09:59 AM

Should I slice across the ginger instead of slicing lengthwise? Or is it the other way round?

I've read many recipes online, but I'd like to know if anyone has tried cutting it differently to achieve different results. Does it make any difference? Thanks, Clau

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  1. greygarious RE: SeleneC Mar 25, 2014 12:39 PM

    I've only bought it, and it's clearly been sliced crosswise.
    I would imagine it would be stringier if sliced lengthwise, given the structure of the plant tissue that moves nutrients through plants. Xylem and phloem, as I remember from junior high science class.

    1. chefj RE: SeleneC Mar 25, 2014 04:29 PM

      I cut with the Grain as to get long ribbons. Also I find the slicing is very thin on the Mandolin is much easier to do.

      1. t
        tastesgoodwhatisit RE: SeleneC Mar 25, 2014 05:52 PM

        Slicing it crosswise will allow the vinegar to penetrated it more easily - if you cut it lengthwise, plan to let it marinate longer.

        The trick, I find, is to get a mandoline that will slice it very, very finely.

        1 Reply
        1. re: tastesgoodwhatisit
          chefj RE: tastesgoodwhatisit Mar 25, 2014 06:00 PM

          Mine is ready in a Day. Is yours ready faster?

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