Best 5 Pickled Ginger For Sushi Recipes
In the realm of sushi preparation, pickled ginger, also known as gari, holds a prominent position as an essential condiment. This zesty and refreshing ingredient not only serves as a palate cleanser between bites but also amplifies the flavors of the sushi, adding a harmonious balance of sweet, sour, and spicy notes. Whether you're an experienced sushi enthusiast or venturing into the world of Japanese cuisine for the first time, crafting your own pickled ginger at home can elevate your sushi experience to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
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
PICKLED GINGER FOR SUSHI AND SASHIMI
Try this simple recipe for pickled fresh ginger to go with sushi or sashimi.
Provided by Leda Meredith
Categories Condiment
Time 15m
Yield 20
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Peel the ginger root.
- Slice the peeled ginger root super thin.
- Rub the salt and sliced ginger together with your clean hands. Really give it a good massage. Let the salted ginger sit in a bowl, covered, for 6 hours or overnight (a few extra hours won't hurt) in the refrigerator.
- Rinse the ginger under cold water to remove excess salt.
- Again using clean hands, squeeze the ginger hard to release most of the liquid. Discard the liquid. Loosely pack the ginger into a clean, sterilized 1/2-pint canning jar.
- Put the rice vinegar, water, and sugar or honey into a small, non-reactive pot. Stir over medium heat until the sugar has completely dissolved. Raise the heat and allow the mixture to come to a boil. As soon as it does, turn off the heat.
- Pour the liquid brine over the ginger. Use the back of a spoon to press out any air bubbles and ensure the ginger is completely immersed in the brine.
- Cover tightly and store in the refrigerator for up to 6 months. For longer storage at room temperature, process in a boiling water bath for 10 minutes (adjust the time for high altitude canning ).
- Enjoy!
Nutrition Facts : Calories 9 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Fat 0 g, ServingSize 1 half pint jar (20 servings), UnsaturatedFat 0 g
GARI: JAPANESE PICKLED GINGER
You can easily make Japanese pickled ginger, also called sushi ginger or gari. It will last in the refrigerator for up to a year.
Provided by Setsuko Yoshizuka
Categories Condiment
Time 30m
Yield 32
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Wash the young ginger root and scrape off any brown spots with a spoon. Then scrape off all the skin with a scraper or peel the ginger by hand.
- Slice the ginger thinly and salt the slices. Leave salted ginger slices in a bowl for about 1 hour.
- Dry the ginger slices with paper towels and put them in a sterilized, heat-resistant container or jar.
- Mix the rice vinegar and sugar in a pan and bring to a boil until the strong vinegar aroma has evaporated.
- Pour the hot vinegar and sugar mixture over the ginger slices. If you want to keep the ginger spicy, pour out the liquid after about 1 minute. Otherwise, let the mixture sit for 2 to 3 minutes.
- Drain the slices in a colander and let them cool by placing them on a paper towel in a single layer. The pickled ginger should change its color to light pink; if you are using old ginger, it might not turn pink naturally.
- With clean hands, squeeze the liquid out of the slices and place them in a jar.
Nutrition Facts : Calories 75 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 83 mg, Sugar 13 g, Fat 0 g, ServingSize 24 to 32 servings, UnsaturatedFat 0 g
PICKLED GINGER FOR SUSHI
I love pickled ginger and this really does taste (and look) like the ginger that you get in the sushi restaurant. I adapted a recipe from a Fish and 'Shellfish cookbook.
Provided by gingerkitten D
Categories Japanese
Time P4D
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Peel the ginger and slice it as thin as humanly possible.
- Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
- Place ginger in a mixing bowl and refrigerate for several hours.
- After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
- Put ginger in a clean jar.
- Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
- Stir until the sugar is dissolved.
- Pour over ginger and allow to cool slightly.
- Seal the jar and allow to"cure" in the refrigerator for at least 3 days.
- (This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").
JAPANESE PICKLED GINGER
Great used to cleanse the palate while eating sushi. I happen to love it to eat along with my sushi :)
Provided by Lindas Busy Kitchen
Categories Japanese
Time 1h15m
Yield 2 c.
Number Of Ingredients 4
Steps:
- Wash fresh ginger root and rub off skin.
- Slice the ginger thinly.
- Sprinkle salt on ginger.
- Leave salted ginger slices in a bowl for 1 hour.
- Dry the ginger slices with paper towels, and put them in a sterilized container/jar.
- Mix rice vinegar and sugar in a pan, and bring to a boil.
- Pour the hot mixture of vinegar and sugar over the ginger slices. Cool.
- The ginger will change color to light pink.
- Cover the jar, and store it in the refrigerator.
Tips:
- Choose young ginger root for pickling, as it will be more tender and have a milder flavor.
- Make sure to peel the ginger root before slicing it, as the skin can be tough and bitter.
- Use a sharp knife to slice the ginger root into thin, even pieces. This will help ensure that the ginger pickles evenly.
- In a saucepan or Dutch oven, combine the rice vinegar, sugar, salt, and water. Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar and salt.
- Remove the saucepan from the heat and let the mixture cool slightly. Then, add the sliced ginger root and stir to coat.
- Transfer the pickled ginger to a clean jar or container. Cover the jar tightly and refrigerate for at least 24 hours before using.
- Pickled ginger can be stored in the refrigerator for up to 2 months.
Conclusion:
Pickled ginger is a delicious and versatile condiment that can be used in a variety of dishes, including sushi, sashimi, and stir-fries. It is also a good source of probiotics, which can help to improve gut health.
Making pickled ginger at home is easy and only takes a few simple ingredients. With a little planning, you can enjoy this delicious and healthy condiment in no time.
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