Best 7 How To Make Pickled Ginger Recipes
**Discover the Art of Pickling Ginger: A Culinary Journey through Taste, Tradition, and Health**
In the realm of culinary delights, pickled ginger stands as a versatile and flavorful condiment, gracing tables across cultures and cuisines. This zesty ingredient, crafted from young ginger roots, undergoes a transformation through the pickling process, resulting in a symphony of sweet, sour, and slightly spicy notes. Whether you seek to enhance sushi and sashimi, elevate stir-fries and noodle bowls, or simply savor it as a standalone snack, pickled ginger offers a captivating taste experience. Embark on a culinary journey as we delve into the art of pickling ginger, exploring various recipes that showcase its versatility. From classic Japanese methods to contemporary twists, these recipes will guide you in creating this delectable condiment in the comfort of your own kitchen. Discover the secrets behind the perfect balance of flavors, textures, and colors, and learn how to harness the health benefits of ginger through this time-honored preservation technique.
HOW TO MAKE PICKLED GINGER
Steps:
- Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.
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
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.
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
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.
QUICK PICKLED GINGER
Steps:
- Put all the ingredients in a small jar and stir. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet. The ginger may be refrigerated for up to 2 weeks.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 150 milligrams, Sugar 7 grams
QUICK PICKLED GINGER
Make and share this Quick Pickled Ginger recipe from Food.com.
Provided by Scarlett516
Categories Asian
Time 1h
Yield 1 cup
Number Of Ingredients 5
Steps:
- Peel the ginger and slice it thinly on a mandoline or grater.
- Sprinkle it with salt and let it sit for 30 minutes.
- Rinse the ginger and lightly dry it.
- Toss the ginger with the sugar, vinegar, and water.
- Let it sit for 15 minutes.
- Add more vinegar, salt, or sugar to taste, then serve.
Tips:
- Choose the right ginger: Select young, tender ginger with a thin skin. Avoid old or fibrous ginger, as it will not pickle well.
- Slice the ginger thinly: This will help the ginger absorb the pickling liquid more evenly.
- Use a variety of pickling liquids: There are many different recipes for pickled ginger, so experiment to find one that you like. Some popular options include rice vinegar, white vinegar, and apple cider vinegar.
- Add other ingredients to the pickling liquid: Common additions include sugar, salt, and spices. You can also add fruits or vegetables, such as carrots or radishes.
- Let the ginger pickle for at least 24 hours: The longer the ginger pickles, the more flavorful it will be. However, you can eat it after just a few hours if you are impatient.
- Store the pickled ginger in a cool, dark place: This will help it to retain its flavor and crispness.
Conclusion:
Pickled ginger is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to add a bit of sweetness, sourness, and spice to your meals. Whether you are using it as a garnish, a side dish, or an ingredient in a recipe, pickled ginger is sure to please your taste buds.
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