IS PICKLED GINGER GOOD FOR YOU RECIPES
HOMEMADE PICKLED GINGER (GARI) RECIPE | ALLRECIPES
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 Canning and Preserving Recipes Pickled
Total Time 45 minutes
Prep Time 40 minutes
Cook Time 5 minutes
Yield 1 1/2 cups
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, CarbohydrateContent 3.3 g, FatContent 0.1 g, FiberContent 0.1 g, ProteinContent 0.1 g, SodiumContent 83.4 mg, SugarContent 2.2 g
PICKLED GINGER (SUSHI GINGER) RECIPE | CHEFDEHOME.COM
Homemade Pickled (Sushi) Ginger recipe. It needs only 5 ingredients to make pickled ginger at home with flavor just like pink ginger served with Sushi in Japanese Restaurants. Even better as home pickled ginger is free of preservatives and dyes. Make once, enjoy whole month! Gluten free, vegan, dairy free.
Sweet, tangy and slightly pink in color, pickled ginger is my favorite ask whenever I eat Sushi or dine in a Japanese Restaurant. In-fact one such Japanese place in Bay Area is my inspiration to share this recipe with you.
Are you ready for a fun weekend project? I also love pickled ginger stir-fried with spicy udon noodles. (hint hint)
Pickled Ginger
Pickled Sushi Ginger, also known as gari/shoga, is a popular Japanese condiment. Specially very commonly served as palate cleanser with Sushi. Whether you buy pre-packed Sushi from Whole Foods or dine in a fancy Sushi Restaurant, the side of sweet pickled ginger is quintessential.
On contrary to store-bought sushi ginger, homemade pickled ginger is pale-pink in color. The store bought ginger's color is enhanced with dyes where homemade version is pale pink due to natural reaction with rice vinegar.
Pickled Ginger is easy to prepare and often served with noodles, rice and sushi. In-fact, it is used heavily in both Chinese and Japanese cuisine. Along with delicious taste, ginger also believed to aid digestion. In my home, it find ways to salads, noodles, spicy fried rice, and of course sushi.
I love to top every sushi roll with pinch of wasabi, a slice of pickled ginger with a drop of soy sauce. Such a delightful combination of sweet, spicy and umami. Craving Sushi? ;-) Ditto!
Let's make pickled ginger today. I have plans to also share my homemade sushi recipe with you.
What Do You Need To Make Pickled Ginger
Here are the 5 (easy to find) ingredients to make Pickled Ginger at home:
- Young Non-Fibrous Ginger
- Rice Vinegar
- Sugar
- Salt
- Water
How simple is that?! Right?
What Ginger To Use for Pickled Ginger?
Buy non-fibrous fresh ginger root. Preferably young ginger. (Also known as baby ginger.) Available in most Asian Stores. It is easy to spot a young ginger root. Simply look at the skin. Skin of young ginger has shades of pink, is opaque, thin and so delicate that you can simply rub it off.
Young Ginger is good for pickling because it has wonderful non-fibrous texture. Once pickled, ginger stays crunchy yet gets so delicate that it melts in mouth.
Young ginger is not that spicy and potent as mature ginger. Also, pickling ingredients i.e. Rice vinegar, salt and sugar, further draw out most heat and spicy-ness out of the young ginger. Resulting pickled ginger is sweet, crunchy and as I said, melts in mouth.
You can also use galangal for this recipe.
TIP: In Autumn season (ginger season) you may also find ginger sold in regular produce stores very fresh, less fibrous and totally fine for this pickle.
Pink Ginger
The natural pink color in pickled ginger is very light pale pink (as you can see in the pictures.) Ginger turns naturally light pink when comes in contact with Vinegar or Rice Wine. It's ok for young ginger to release it's pigments and it is safe to eat.
If you ever wonder how sometime Japanese pickled ginger is red rather than pink? The red color dye is added while pickling ginger to make it look bright pink-red and hence more appetizing. However, you will find pink ginger tastes same as red ginger. There is no difference in flavor.
If you ever get chance to find a Japanese food store. Look for fresh pickled ginger in their refrigerator section. They sell both yellow (light pink like this recipe) and deep pink red gingers called Yellow Gari Shoga and Pink/Red Gari Shoga respectively. I have bought both yellow and red pink ginger and found the flavor to be exactly same.
Pickled Ginger - Recipe Testing
When I planned to test pickled ginger recipe for blog... I tried various ways to make pickled ginger, all with different results. I'm sharing the best, my version of pickling method that convinced me on the flavor of pickle ginger.
There were a few winners in my testing. Picture below shows few good ways to pickle ginger. (No. 2, Sushi Ginger is my version of pickled ginger for this post.)
Quick Pickled Ginger
Picture (first from the top) is quick pickled ginger. It needs no cooking time. Only mix the pickling liquid, add to the sliced ginger and refrigerate for 30 minutes. Resulting pickled ginger is sweet, sour, has good crunch but is also sharp and spicy.
If you are ginger fan, this is the ginger recipe for you. To quick pickle ginger, follow the recipe same as described in the recipe card. Only don't cure ginger and no need to heat the liquid, add straight to the ginger and let sit for 30 minutes.
Quick pickled ginger is good to serve with fried rice, stir-fry with noodles or cook chicken.
Sushi Ginger
Sushi Ginger recipe (second picture from the top) is what I have shared in the recipe card. It needs some extra time as ginger is salted and cured to extract spicy-ness out.
To make sushi ginger, ginger is salted. Salting makes ginger sweat and releases the spicy-ness out. Next, pickling liquid is just heated to point until sugar and salt are fully dissolved (not boiled), then ginger is pickled in the liquid. Let ginger pickle come to room temperature and then refrigerate until ready to use.
You can start munching on pickled ginger once pickle cool down to room temperature. For the chilled (sweeter) sushi ginger like you get in sushi restaurants, refrigerate for at-least 30 minutes.
Note: Once at room temperature, if ginger tastes bit spicy. Don't worry. Let it sit in refrigerator for few hours, it will get better, perfectly sweet and less spicy.
Candied Ginger
This was an experiment gone side ways but made a delicious candied pickled ginger. This recipe requires cooking the fresh sliced ginger with pickling liquid for 30 minutes or until liquid thickens and sugar crystalize like candy. Good to top on salads or serve with meat.
This was a long due recipe. I'm so glad to finally share this with you.
Friends, don't shy from trying new things in the kitchen. This weekend, bring home some young ginger (or check above for my tips to find fresh ginger in local produce store.) I'm sure you will find remaining 4 ingredients in your pantry. Make some pickled ginger and enjoy sweet and sour condiment with your favorite meal. A jar of pickled ginger will keep for 1 month in refrigerator.
Happy Cooking! -Savita x
Provided by Savita
Categories Ingredient Condiment Pickle
Total Time 12 minutes
Prep Time 10 minutes
Cook Time 2 minutes
Yield 2 Cups
Number Of Ingredients 5
Steps:
- Wash ginger and pat dry. Peel or rub off the skin. Using Mandolin slicer, slice each knob of ginger very finely along the grain, into thin slices like rose petals. Places slices in a medium bowl/plate. Sprinkle with 1/2 tsp of salt. Set aside to sweat for at-least 30 minutes, up-to 4 hours.
- Place water, vinegar, sugar, and remaining salt into a sauce pan. Heat on low-medium just until sugar has dissolved (don't boil) and take off heat.
- Pat and dry sweated salted ginger slices with a clean towel. Pack slices into a jar or container with lid. Pour warm liquid on the sliced ginger. Set aside to cool completely.
- Once at room temperature, refrigerate until ready to use. See Note 4 and 5.
Nutrition Facts : Calories 26 calories
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CHICKEN AND PICKLED GINGER IN HONEY SAUCE RECIPE - GOOD FOOD
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Total Time 45 minutes
Category Main-course
1. To make the marinade, mix together soy sauces, Shaoxing wine and salt. Add the chicken pieces and leave for 30 minutes.
2. Heat the peanut oil in a wok or deep fryer until just smoking (180C), and deep fry the chicken pieces in batches until lightly browned (1-2 minutes per batch). Remove and drain on paper towel. Pour all but 2 tablespoons of oil from the wok.
3. Reheat the wok until just smoking. Add the ginger and capsicums and stir-fry for 30 seconds until fragrant, then deglaze the wok with the Shaoxing wine.
4. Return the chicken to the wok, then add the honey, dark soy sauce, sea salt and chicken stock. Cover and simmer over medium heat for 3 minutes, or until chicken is cooked through. Garnish with coriander leaves, and serve with steamed rice and greens in oyster sauce.
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