Homemade Japanese Pickled Ginger: Gari

Name: Pickled Ginger (Gari)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Cuisine: Japanese
Ingredients: 1 pound of fresh root ginger; 2 cups of rice vinegar; 2 cups of water; 3/4 cups of granulated sugar; 1 teaspoon of salt

Have you ever tried making Pickled Ginger, which is the complement of sushi parties, at home? Add flavor to your meals with this authentic pickle.

Japanese Cuisine

January 28, 2022

Difficulty Easy

Servings 8 people

Preparation 15 mins

Cooking 5 mins

Total 20 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

1 pound of fresh root ginger
2 cups of rice vinegar
2 cups of water
3/4 cups of granulated sugar
1 teaspoon of salt

Directions

Peel the skin of the ginger with a vegetable peeler.
Slice the ginger into thin strips using a mandolin or a vegetable peeler. Put the slices in a small bowl and sprinkle with salt. Rub and soak in salt for about 30 minutes to make sure all pieces are salted.
In a small saucepan over medium heat, combine the rice vinegar and sugar. Stir the ingredients until the sugar is completely dissolved. Bring the vinegar mixture to a boil and turn off the stove when it boils.
Bring water to a boil in a saucepan and add the sliced ginger and simmer until the ginger is tender, or about 3 minutes. Strain the boiled ginger with the help of a strainer and place in a clean, sterile jar.
Pour the vinegar pickling liquid you boiled over the gingers. Make sure there is enough fluid.
Allow the liquid to cool to room temperature before closing the jar. When the liquid has cooled, close the lid of the jar. Refrigerate the pickle for at least 24 hours, ideally 2 or 3 days, before consuming it.

Nutrition Facts

Serving Size 1 Pickled Ginger (Gari)

Serves 8

Amount Per Serving

Calories97

% Daily Value*

Total Fat 0.4 g0.5%

Sodium 290 mg12.6%

Protein 0.5 g1%

Potassium 130 mg2.8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Choose the right ginger. The best ginger for pickling is young ginger. This ginger is usually found in summer. It is softer and brighter in color. If you cannot find young ginger, you can also use juicy and fresh mature ginger.
When pickled with young ginger, it turns pink, while when pickled with mature ginger, it turns light yellow.
Peel the ginger outside.
Slice the ginger into thin strips. Use a vegetable peeler or mandolin for this.
Use rice vinegar. Rice vinegar has a milder flavor than other types of vinegar.
Salt the ginger. Salting helps reduce the pungent taste of ginger. Therefore, leave it in salt for about 30 minutes.
Boil the ginger in water quickly before putting it in the jar to reduce the sharpness.
Bring the vinegar and sugar mixture to a boil. This will prevent the sugar from melting and the vinegar over- smelling.
Make sure there is enough liquid in the jar before putting the ginger in the refrigerator.
Allow the water to cool completely before putting the pickled ginger in the refrigerator.
Store the pickled ginger in a clean, airtight glass jar.

Rate This Recipe

Pickled Ginger (Gari) or Sushi Ginger belongs to Japanese cuisine. It is usually served with sushi or sashimi. The spicy and sweet-sour flavor of pickled ginger is perfect for clearing the palate and enhancing the flavor of the dish.

This pickle is readily available at most Asian markets and grocery stores. It can be a healthier alternative to making this delicious pickle at home instead of buying it from the markets. Making your own ginger pickles is easy and delicious. This authentic pickled ginger is made with just four ingredients.

You can also try to make your own pickled ginger with this Sushi Ginger recipe. Enjoy this flavor that will accompany your sushi pleasure. Bon Appetit.

Equipment for this recipe

Mixing Bowls

Measuring Cup

Peeler

Saucepan

What is Pickled Ginger?

Pickled ginger is a type of pickle that is pickled with vinegar, sugar, and salt. This pickle from Japanese cuisine is also known as "Gari". It is a pickle consisting of thin slices of pink ginger often found in Japanese or Asian grocery stores.

The spicy and sweet vinegar flavor of ginger is used as a palate cleanser between meals. It is usually served in sushi restaurants. This is easy to make at home.

Which Ginger Is The Best for Ginger Pickles?

Although fresh or mature ginger looks similar, its uses in the cooking are different. Fresh ginger has a thinner and softer peel. In this way, it peels off more easily. But mature ginger has a hard-to-peel skin. Also, young/fresh ginger is more juicy. This makes it ideal for pickles.

Pickled sushi ginger usually has a light pink color. Because this pickle, also known as sushi pickle, is made with fresh (new) ginger. New ginger roots are red. This gives the pickle its pink color. When mature ginger is used, the pickle takes on a light yellow color.

How to Serve Pickled Ginger?

This Authentic Japanese pickle has a sweet, sour, and tangy flavor and is a great combination with rice and seafood. Its slightly spicy taste goes well with a wide variety of dishes and drinks.

Japanese Pickled Ginger is served with wasabi in sushi restaurants. Pickled ginger is also compatible with dishes prepared with rice. It is also used to add flavor to salad dressings. It is also served with noodles. Pickled ginger adds a tangy, sweet and savory flavor to cocktails.

Here are our delicious recipes that you can serve with Pickled Ginger:

How to Store Pickled Ginger?

Before storing homemade ginger pickles, make sure it is completely cool. Store the pickle in an airtight glass jar and in the refrigerator. The best temperature to store pickles is 2-7 °C (34-45 °F). This way it will last up to 1-2 months in the refrigerator.

Refrigerate for at least a day before consuming. Discard if there is a change in taste or color.

Recipe byPetite Gourmets