Pickled Young Ginger Recipes

HOMEMADE PICKLED GINGER (GARI)

Homemade Pickled Ginger (Gari) image

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

Ingredients

8 ounces fresh young ginger root, peeled
1 ½ teaspoons sea salt
1 cup rice vinegar
⅓ cup white sugar

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

GARI: JAPANESE PICKLED GINGER

Gari: Japanese Pickled Ginger image

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

Ingredients

2 pounds fresh young ginger root
2 teaspoons salt
3 cups rice vinegar
2 cups granulated sugar

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

Pickled Ginger image

Provided by Susan Herrmann Loomis

Categories condiments

Time 15m

Yield About one-and-a-half to two quarts

Number Of Ingredients 6

Ingredients

1 1/2 pounds fresh ginger, peeled and sliced crosswise into paper-thin slices (about 4 cups)
1 quart of unseasoned rice-wine vinegar (Marukan brand recommended)
1 1/2 cup quality cider vinegar
1/2 cup quality distilled white vinegar
1 1/2 cups sugar
1/4 cup kosher salt

Steps:

Place sliced ginger in a large bowl and cover with boiling water. Let stand for two minutes, then drain. Place the ginger in a sterilized container.
Combine the remaining ingredients in a large, stainless-steel pot and stir over medium heat just until the sugar and salt dissolve. Pour over the ginger and let cool.
When the mixture is cool, cover and refrigerate for 24 hours before using. The pickled ginger will keep indefinitely, refrigerated.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 234 milligrams, Sugar 13 grams

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