MAKE PICKLED GINGER 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
HOW TO MAKE PICKLED GINGER - THE PIONEER WOMAN
Steps:
- Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.
More about "make pickled ginger recipes"
QUICK PICKLED GINGER RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours
Calories 61.6 per serving
- Add more vinegar, salt, or sugar to taste, then serve.
PICKLED GINGER FOR SUSHI RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 96 hours
Calories 18.8 per serving
- (This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").
PICKLED GINGER RECIPE | EATINGWELL
From eatingwell.com
Total Time 1 hours 15 minutes
Category Healthy Ginger Recipes
Calories 37.3 calories per serving
- Return the ginger to the pan. Add just enough water to cover the ginger, then add vinegar and maple syrup (or agave); bring the liquid to a boil. Boil, stirring occasionally, until there is about 1/2 inch of syrupy, thick liquid left in the bottom of the pan, 15 to 20 minutes. Let cool before serving.
QUICK PICKLED GINGER RECIPE - NYT COOKING
Reviews 5
Total Time 1 hours
Cuisine japanese
Calories 53 per serving
- Put all the ingredients in a small jar and stir. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet. The ginger may be refrigerated for up to 2 weeks.
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
From chefdehome.com
Total Time 12 minutes
Category Ingredient, Condiment, Pickle
Cuisine Asian
Calories 26 calories per serving
- Once at room temperature, refrigerate until ready to use. See Note 4 and 5.
PICKLED GINGER (BENI SHO-GA) RECIPE | MYRECIPES
From myrecipes.com
Total Time 8 hours 25 minutes
Calories 11 calories per serving
- Note: Nutritional analysis is per tbsp.
PICKLED GINGER RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
PICKLED GINGER RECIPE | EATINGWELL
From eatingwell.com
MAKE YOUR OWN JAPANESE PICKLED GINGER RECIPE (GARI)
From thespruceeats.com
10 BEST COOKING WITH PICKLED GINGER RECIPES | YUMMLY
From yummly.com
PICKLED GINGER RECIPE | ELEPHANTASTIC VEGAN
From elephantasticvegan.com
HOW TO MAKE RED PICKLED GINGER RECIPE BY COOKPAD.JAPAN ...
From cookpad.com
HOW TO MAKE GARI - JAPANESE PICKLED GINGER - COOK LIKE ASIAN
From cooklikeasian.com
PICKLED SUSHI GINGER RECIPE (??) HOW TO MAKE GARI
From norecipes.com
HOW TO PICKLE GINGER | KITCHN
From thekitchn.com
KOREAN COOKING: A PICKLED GINGER SIDE DISH FOR THE TABLE
From thesoulofseoul.net
PICKLED GINGER - HOW TO MAKE SUSHI GINGER "GARI ...
From chopstickchronicles.com
HOW TO MAKE KETO SUGAR FREE PICKLED GINGER FOR YOUR KETO ...
From ketogenicwoman.com
PICKLED GINGER WITHOUT SUGAR - ALL INFORMATION ABOUT ...
From therecipes.info
PICKLED GINGER - AUSTRALIAN GINGER INDUSTRY ASSOCIATION
From australianginger.org.au
