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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sasha singh
[email protected]I've never made pickled ginger before, but this recipe made it so easy. I'm definitely going to try more pickling recipes in the future.
Lil Man
[email protected]This recipe is a great way to use up extra ginger.
Collin Bennett
[email protected]I'm not sure what I did wrong, but my pickled ginger turned out too sour. I think I might have added too much vinegar.
AHMED SALMAN
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Angel “Queen Bee” Zarate
[email protected]I'm so glad I found this recipe. I've been looking for a good pickled ginger recipe for ages.
Manoj Pushpa
[email protected]This pickled ginger is a great addition to any sushi or sashimi platter.
Most Simu Akter
[email protected]I love the simplicity of this recipe. It's just a few ingredients and you can make it in no time.
Rubel Nath
[email protected]This is the best pickled ginger recipe I've ever tried. It's so easy to make and the results are amazing.
Anwar ali vlog Tv
[email protected]I'm not a big fan of pickled ginger, but this recipe changed my mind. It's so flavorful and not too vinegary.
Hello Hello
[email protected]This recipe is a bit too spicy for me, but I still enjoyed it. I'll probably use less ginger next time.
R≈´dolfs Stankus
[email protected]I love using this pickled ginger in sushi and poke bowls. It adds a great flavor and texture.
Nick Ujdur
[email protected]This is my go-to recipe for pickled ginger. It's so easy to make and always turns out delicious.
Lwasa Shafii
[email protected]I've tried this recipe and it turned out amazing! The ginger was perfectly pickled and had just the right amount of heat.