Japanese Pickled Ginger Recipes

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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

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

JAPANESE PICKLED GINGER



Japanese Pickled Ginger image

Great used to cleanse the palate while eating sushi. I happen to love it to eat along with my sushi :)

Provided by Lindas Busy Kitchen

Categories     Japanese

Time 1h15m

Yield 2 c.

Number Of Ingredients 4

2 lbs fresh gingerroot
3 cups vinegar
2 cups sugar
2 teaspoons salt

Steps:

  • Wash fresh ginger root and rub off skin.
  • Slice the ginger thinly.
  • Sprinkle salt on ginger.
  • Leave salted ginger slices in a bowl for 1 hour.
  • Dry the ginger slices with paper towels, and put them in a sterilized container/jar.
  • Mix rice vinegar and sugar in a pan, and bring to a boil.
  • Pour the hot mixture of vinegar and sugar over the ginger slices. Cool.
  • The ginger will change color to light pink.
  • Cover the jar, and store it in the refrigerator.

GARI: JAPANESE PICKLED GINGER



Gari: Japanese Pickled Ginger image

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

2 pounds fresh young ginger root
2 teaspoons salt
3 cups rice vinegar
2 cups granulated ​sugar

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

JAPANESE PICKLED GINGER-CANNING RECIPE



Japanese Pickled Ginger-canning recipe image

Make and share this Japanese Pickled Ginger-canning recipe recipe from Food.com.

Provided by Diana Adcock

Categories     Japanese

Time 12h15m

Yield 2 half pints

Number Of Ingredients 4

1 1/2 cups peeled gingerroot, sliced into 2 x 1/8 inch slivers
1 1/4 cups rice vinegar
1 teaspoon honey
1 teaspoon red miso

Steps:

  • Soak ginger slivers in ice water, covered for 12 hours.
  • Drain.
  • In a small stainless or enamel saucepan combine vinegar, honey and miso.
  • Bring to a boil.
  • Pack drained ginger into 2 half pint jars.
  • Pour hot liquid over ginger, leaving 1/2 inch head space.
  • Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
  • See altitude chart for higher altitudes.

Nutrition Facts : Calories 73.8, Fat 0.7, SaturatedFat 0.2, Sodium 114.7, Carbohydrate 16.4, Fiber 1.6, Sugar 4.2, Protein 1.6

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