Best 4 Pickled Ginger For Sushi Recipes

**Savory Pickled Ginger: A Culinary Journey to Sushi's Perfect Pairing**

When it comes to sushi, the role of pickled ginger extends far beyond mere palate cleansing. This vibrant condiment, known as gari in Japanese, serves as an integral part of the sushi experience, offering a symphony of flavors that both complements and contrasts the delicate flavors of fish and rice. Its sweet, sour, and slightly spicy notes cut through the fattiness of the fish, refreshing the palate and preparing it for the next bite.

This culinary guide will take you on a journey through the art of pickling ginger, presenting a collection of carefully curated recipes that cater to a range of preferences and skill levels. From the classic sushi ginger to variations infused with unique flavors, these recipes will empower you to create this quintessential accompaniment in the comfort of your own kitchen. Discover the secrets behind achieving the perfect balance of flavors and textures, ensuring that your pickled ginger harmonizes seamlessly with your favorite sushi creations.

Check out the recipes below so you can choose the best recipe for yourself!

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

PICKLED GINGER FOR SUSHI AND SASHIMI

Pickled Ginger for Sushi and Sashimi image

Try this simple recipe for pickled fresh ginger to go with sushi or sashimi.

Provided by Leda Meredith

Categories Condiment

Time 15m

Yield 20

Number Of Ingredients 4

Ingredients

5 ounces ginger root
1/2 cup rice vinegar
3 tablespoons water
1 tablespoon plus 2 teaspoons sugar (or 1 tablespoon plus 1 teaspoon honey)

Steps:

Gather the ingredients.
Peel the ginger root.
Slice the peeled ginger root super thin.
Rub the salt and sliced ginger together with your clean hands. Really give it a good massage. Let the salted ginger sit in a bowl, covered, for 6 hours or overnight (a few extra hours won't hurt) in the refrigerator.
Rinse the ginger under cold water to remove excess salt.
Again using clean hands, squeeze the ginger hard to release most of the liquid. Discard the liquid. Loosely pack the ginger into a clean, sterilized 1/2-pint canning jar.
Put the rice vinegar, water, and sugar or honey into a small, non-reactive pot. Stir over medium heat until the sugar has completely dissolved. Raise the heat and allow the mixture to come to a boil. As soon as it does, turn off the heat.
Pour the liquid brine over the ginger. Use the back of a spoon to press out any air bubbles and ensure the ginger is completely immersed in the brine.
Cover tightly and store in the refrigerator for up to 6 months. For longer storage at room temperature, process in a boiling water bath for 10 minutes (adjust the time for high altitude canning ).
Enjoy!

Nutrition Facts : Calories 9 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Fat 0 g, ServingSize 1 half pint jar (20 servings), UnsaturatedFat 0 g

PICKLED GINGER

Pickled Ginger image

Provided by Ming Tsai

Categories condiment

Time 12h15m

Yield 12 servings

Number Of Ingredients 8

Ingredients

2 cups rice wine vinegar
1 tablespoon salt
1/2 cup sugar
1 small red beet, peeled and halved
2 bay leaves
1/2 tablespoon white peppercorns
2 Thai bird chiles
2 cups ginger slices, peeled (1/8-inch thick)

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.

PICKLED GINGER FOR SUSHI

Pickled Ginger for Sushi image

I love pickled ginger and this really does taste (and look) like the ginger that you get in the sushi restaurant. I adapted a recipe from a Fish and 'Shellfish cookbook.

Provided by gingerkitten D

Categories Japanese

Time P4D

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb gingerroot
1 tablespoon coarse salt
1 1/4 cups rice wine vinegar
3 tablespoons water
1/4 cup sugar
1 -2 drop red food coloring (optional)

Steps:

Peel the ginger and slice it as thin as humanly possible.
Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
Place ginger in a mixing bowl and refrigerate for several hours.
After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
Put ginger in a clean jar.
Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
Stir until the sugar is dissolved.
Pour over ginger and allow to cool slightly.
Seal the jar and allow to"cure" in the refrigerator for at least 3 days.
(This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").

Tips:

Select Fresh Ginger: Use plump, firm ginger with smooth skin. Avoid any pieces that are wrinkled or have blemishes.
Slice Ginger Thinly: Thinly slicing the ginger ensures it absorbs the pickling liquid more evenly and quickly.
Use Rice Vinegar: Authentic pickled ginger is made with rice vinegar, which imparts a mild, slightly sweet flavor. You can substitute white vinegar, but the taste will be slightly different.
Add Sugar and Salt: Sugar and salt are essential for balancing the flavors and preserving the ginger. Adjust the amounts to suit your taste preferences.
Use a Sterilized Jar: Sterilizing the jar ensures that it is free of bacteria that could contaminate the pickle.
Store Properly: Pickled ginger should be stored in a cool, dark place. Once opened, it should be refrigerated and consumed within a few weeks.

Conclusion:

Pickled ginger is a sweet, tangy, and refreshing condiment that perfectly complements sushi and other Japanese dishes. With careful preparation and attention to detail, you can easily make delicious pickled ginger at home using fresh ginger, rice vinegar, sugar, and salt. Experiment with different ratios of sugar and salt to achieve your desired flavor profile. Enjoy your homemade pickled ginger as a flavorful addition to your favorite sushi rolls, sashimi, and other culinary creations!