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.
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Esha butt
[email protected]I love this recipe. It's so easy to follow and the pickled ginger turns out perfect every time. I've made it several times and it's always a hit with my friends and family.
Peace Queen
[email protected]This recipe is a game-changer! I used to buy pickled ginger from the store, but now I make my own and it's so much better. It's so easy to make and it tastes so fresh.
Manaam siddiqui
[email protected]This pickled ginger is amazing! It's so flavorful and versatile. I've used it in sushi, stir-fries, and even as a topping for ice cream. It's always a hit.
mohammad sokkur ali
[email protected]I've tried a lot of pickled ginger recipes, but this one is by far the best. It's the perfect combination of sweet, sour, and spicy. I highly recommend it!
Cute Babies
[email protected]I love this recipe! The pickled ginger is so easy to make and it's always a crowd-pleaser. I always have a jar of it in my fridge.
Brody Muir
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The pickled ginger is delicious and so versatile. I've used it in sushi, stir-fries, and even cocktails.
Alex Ryan
[email protected]I made this pickled ginger for a sushi party I was hosting, and it was a hit! Everyone loved it. It was the perfect addition to the sushi rolls, and it really elevated the flavors.
Dhilon Sargodhia
[email protected]This pickled ginger is so good! It's the perfect balance of sweet and sour, and it has a nice spicy kick to it. I love using it in sushi, but it's also great on its own as a snack.
PS Smith
[email protected]I've never made pickled ginger before, but this recipe made it easy. The instructions were clear and concise, and the end result was delicious. I'll definitely be making this again.
Gowtam Sarkar
[email protected]This recipe is a keeper! The pickled ginger turned out perfectly, with a great balance of sweet, sour, and spicy flavors. It was the perfect addition to my sushi rolls.