Best 2 Homemade Pickled Ginger Gari Recipes
If you enjoy the refreshing and tangy taste of pickled ginger, creating your own homemade version is a rewarding culinary experience. Gari, as it's known in Japanese cuisine, is a versatile condiment that complements a variety of dishes, from sushi and sashimi to stir-fries and salads. With just a few simple ingredients and a bit of patience, you can craft your own batch of pickled ginger at home, ensuring freshness and customizing the flavor to your personal preference.
Here are our top 2 tried and tested recipes!
HOMEMADE PICKLED GINGER -- GARI
The hardest part of this recipe is getting the Ginger sliced thin enough. Smaller chunks are hard to stabilize and slice thinly. I use my mandolin and have had pretty good results. Patience is the key. And of sourse,as as always, keep those fingers out of the way !! It's best to use fresh young ginger (shin shoga) to make...
Provided by Skip Davis
Categories Other Appetizers
Time 50m
Number Of Ingredients 4
Steps:
- 1. Cut the ginger into fair size chunks (1-1/2 to 2 inches) and place them in a bowl. sprinkle with salt, stir to coat and let stand for 30 minutes or more. drain and transfer ginger to a clean jar.
- 2. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil and pour the boiling liquid over the ginger root pieces in the jar.
- 3. Allow mixture to cool on kitchen counter. Put lid on the jar and store in the refrigerator for one week minimum.
- 4. The liquid will change color to a slight pink hue in a few minutes. Don't be alarmed ! It is the reaction of the rice vinegar and sugar that causes the change. Only quality rice vinegar will do that. NOTE: red food coloring is usually added to commercially produced pickled ginger to give it a pleasing color.
- 5. Now, for a VERY important final step. The ginger MUST be sliced paper thin !!! When you have accomplished that, put sliced ginger (GARI) back in the refrigerator.
- 6. Serve GARI with any Asian meal as a palate cleanser. It has a slight bite to it, but belongs with sashimi (raw fish or seafood) and sushi.
- 7. NOTE: Ginger root is available in two forms: young and mature. young roots, also called green or spring ginger, has a pale, thin skin that requires little or no peeling, is very tender and has a milder flavor.
HOMEMADE PICKLED GINGER (GARI)
Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.
Provided by Phoena
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 32
Number Of Ingredients 4
Steps:
- Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
- In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
- Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.
Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.4 mg, Sugar 2.2 g
Tips:
- Choose the right ginger: Select young ginger for the best flavor and texture. Look for ginger that is firm, smooth, and free from blemishes.
- Peel the ginger thinly: Use a sharp knife or vegetable peeler to remove the thin skin from the ginger. This will help the ginger absorb the pickling liquid more easily.
- Slice the ginger thinly: Cut the ginger into thin, even slices. This will help the ginger pickle evenly.
- Use a combination of vinegars: For a more complex flavor, use a combination of rice vinegar and white vinegar. You can also add a splash of mirin or sake for a touch of sweetness.
- Add some spices: To add some extra flavor to the pickled ginger, you can add spices like red pepper flakes, mustard seeds, or coriander seeds.
- Let the ginger pickle for at least 24 hours: The longer you pickle the ginger, the more flavorful it will be. However, you can enjoy it after just a few hours if you're short on time.
Conclusion:
Pickled ginger is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to add a bit of sweetness, sourness, and spice to your favorite recipes. Whether you're using it as a garnish for sushi, a topping for stir-fries, or a refreshing snack, pickled ginger is sure to please. So next time you're looking for a new way to add some flavor to your meals, give pickled ginger a try.
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