Pickledgingergari Recipes
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
EASY PICKLED GINGER (GARI)
Thin slices of sweet pickled ginger, perfect to cleanse your palate and enjoy alongside sushi, sashimi and so much more. "Gari", as it is known in Japan, is for ginger lovers, who enjoy the flavour and warmth this delicious plant has to offer.
Provided by Alexandra
Time 4h28m
Number Of Ingredients 6
Steps:
- Sterilise the jar or jars you'll be using to store the ginger.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
- Using a spoon, peel the ginger. Remove any brown spots left on ginger.
- Using a vegetable peeler or mandolin on a super-thin setting, slice pieces of ginger.
- Put salt on ginger, stir and allow to sit for 5 minutes.
- Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.
- Drain water, and squeeze excess liquid from the ginger. Set the ginger aside to drain further on some paper towel.
- Prepare your pickling liquid by placing the water, rice wine vinegar and sugar in a non-reactive saucepan.On a medium heat, stir to dissolve the sugar. Increase heat, and boil for 30 seconds.
- Place your ginger pieces into the sterilised jars.Pour the pickling liquid on top.
- Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.Can be eaten once cooled, but I prefer to enjoy about 24 hours after preparing to let the flavours develop.
Nutrition Facts : Calories 412 kcal, Carbohydrate 95 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 4683 mg, Fiber 4 g, Sugar 62 g, ServingSize 1 serving
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.
PICKLED GINGER
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Peel and thinly slice a 4-inch piece of ginger; put in a small jar. Pierce 1 or 2 Thai chiles with the tip of a knife; add to the jar. Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.
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
Steps:
- Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.
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