Best 3 Pickled Ginger Gari Recipes
Pickled ginger, also known as gari, is a popular condiment served with sushi and sashimi. It is made from young ginger roots that are sliced thinly and then pickled in a mixture of vinegar, sugar, and salt. The pickling process gives the ginger a sweet and sour flavor, and it also turns it a pale pink color. Gari is not only a tasty addition to sushi and sashimi, but it also has several health benefits. It is a good source of antioxidants, which can help protect the body against damage from free radicals. Gari is also believed to have anti-inflammatory and antibacterial properties.
Here are our top 3 tried and tested recipes!
PICKLED GINGER (GARI)
Pickled ginger is served with sushi. Try to eat pieces of pickled ginger between different kinds of sushi. It helps to clean your mouth and enhance the flavors.
Provided by Steve P.
Categories Vegetable
Time P7DT10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Peel the ginger root.
- Cut the ginger into medium-sized pieces and salt it.
- Leave the ginger in a bowl for 30 minutes.
- Put the ginger into a jar.
- Mix rice vinegar and sugar in a pan and bring to a boil.
- Pour the hot mixture of vinegar and sugar on the ginger.
- Cool, then cover with a lid and place in the refrigerator.
- In a week, the ginger change its color to light pink.
- Slice thinly to serve.
- The pickled ginger lasts about a month in the fridge.
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 for Making Pickled Ginger (Gari)
- Use fresh ginger. Fresh ginger has a brighter flavor and crisper texture than store-bought pickled ginger.
- Peel the ginger thinly. This will help the ginger to absorb the pickling liquid more evenly.
- Slice the ginger thinly. This will also help the ginger to absorb the pickling liquid more evenly.
- Use a variety of vinegars. Different vinegars will give the pickled ginger different flavors. Rice vinegar is a good choice for a traditional Japanese flavor, while white vinegar or apple cider vinegar can also be used.
- Add sugar and salt to the pickling liquid. This will help to balance out the sourness of the vinegar and create a more complex flavor.
- Let the ginger pickle for at least 24 hours. This will give the ginger time to absorb the pickling liquid and develop its flavor.
- Store the pickled ginger 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. It is especially popular in Japanese cuisine, where it is often served with sushi, sashimi, and tempura. Pickled ginger can also be used in salads, stir-fries, and even cocktails. If you are looking for a new and exciting way to add flavor to your meals, try making your own pickled ginger at home. It is easy to make and can be stored in the refrigerator for up to 2 months.
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