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Homemade Pickled Ginger (Gari) Recipe | Allrecipes 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    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

8 ounces fresh young ginger root, peeled
1?½ teaspoons sea salt
1 cup rice vinegar
? cup white sugar


  • 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 image

Do you know how many times I’ve gone to the prepared food counter at the grocery store and asked to purchase pickled ginger?

Provided by Sommer Collier

Categories     main dish    side dish

Total Time 2 hours 10 minutes

Prep Time 2 hours

Cook Time 10 minutes

Yield 16 servings

Number Of Ingredients 5

8 oz. weight Fresh Ginger Root, Peeled
1 c. Rice Vinegar
3/4 c. Granulated Sugar
1/4 c. Water
1 1/2 tsp. Salt


  • 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 "sweet pickled ginger recipes"


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.

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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!

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Let's make pickled ginger today. I have plans to also share my homemade sushi recipe with you.

Pickled Ginger Recipe

What Do You Need To Make Pickled Ginger

Here are the 5 (easy to find) ingredients to make Pickled Ginger at home:

  1. Young Non-Fibrous Ginger
  2. Rice Vinegar
  3. Sugar
  4. Salt
  5. Water

How simple is that?! Right?

Pickled Ginger Ingredients

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.

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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.)

Pickled Ginger Quick Sweet and Candied

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.

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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.

Homemade Sweet Pink Pickled Ginger 

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.
See details

If you’re a fan of ginger, then you know about the sweet and mild flavor of the pink pickled ginger that accompanies your sushi. Pickled ginger is a flavor-packed treat that is simple to make and will last you a couple weeks.   This recipe is super-easy, so you can go from a knob of ginger to delicious pickled ginger in about 24 hours. Enjoy with sushi, seared tuna, or simply on its own. Click here to see more pickling recipes and tips. 
From thedailymeal.com
Reviews 2.3
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Two method of turning fresh ginger to the perfect side dish on the table.
From chinasichuanfood.com
Total Time 20 minutes
Category Side Dish
Cuisine Sichuan
Calories 1147 kcal per serving
  • Sichuan style pickled ginger
See details

This easy recipe gives you a great way to save a bountiful crop of cukes! Your fresh cucumbers will taste great this way. This classic method is popular with all age groups.
From allrecipes.com
Reviews 4.3
Total Time 21 hours 40 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 140.5 calories per serving
  • Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.
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Feb 23, 2016 · Peel the ginger, and cut it lengthwise into paper-thin slices 1 to 1½ inches long. In a small saucepan, combine 3 tablespoons water, the rice vinegar, 2½ teaspoons salt, and the sugar, and bring the mixture to a boil over medium heat. Cook the mixture, stirring, until the sugar and salt are dissolved.
From cookstr.com
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Nov 16, 2016 · Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool...
From foodnetwork.com
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4-DAY SWEET GINGER PICKLES 2 c. coarse salt 1 gal. cold water 2 gal. thinly sliced cucumbers Mix salt and water; pour over cucumbers. Let stand 4 days. Drain and rinse with cold water. Mix 2 1/4 ounces alum with 1 gallon cold water. Add to pickles, boil for 15 minutes. Drain. Mix 1 gallon water and 4 tablespoons ginger. Add pickles.
From cooks.com
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May 03, 2020 · Step5 Put the containers of pickled ginger one by one in the pot, add water and boil to sterilize. Put the containers of pickled ginger Step6 Wash the ginger, keep it dry, and peel it. Wash the ginger, keep it dry, and peel it. Step7 Cut into slices of about 2mm, sprinkle a little salt, and mix well to let the ginger out of water.
From misschinesefood.com
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Jul 31, 2021 · 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.
From thespruceeats.com
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Aug 20, 2004 · In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the...
From epicurious.com
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2 gal. thinly sliced cucumbers. Mix salt and water; pour over cucumbers. Let stand 4 days. Drain and rinse with cold water. Mix 2 1/4 ounces alum with 1 gallon cold water. Add to pickles, boil for 15 minutes. Drain. Mix 1 gallon water and 4 tablespoons ginger. Add pickles.
From cooks.com
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Aug 20, 2004 · Step 2. In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot ...
From epicurious.com
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May 03, 2020 · Step10. While the sweet and sour juice still has a certain residual temperature (you can use the back of your hand to test it, it is not hot), pour it into a bottle containing ginger slices, close the lid tightly, put it in the refrigerator, and start eating the next day too.In particular, a comparative test was carried out.
From misschinesefood.com
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Slice the young ginger using a peeler or cheese cutter. Then place the ginger slices in boiling water for 1-3 minutes: less spicy 3 minutes, more spicy 1 minute. Immediately strain, squeeze with clean hands to press out water and spread out on a paper towel. Place the ginger slices in the sterilized jar and at the warm sweet vinegar (see below).
From wilfriedscooking.com
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Pickled Ginger I Instructions: Peel the ginger root. Cut the ginger into medium-sized pieces and salt it. Leave the ginger in a bowl for 30 min. Put the ginger into a jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger.
From whatscookingamerica.net
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Pickled ginger, or gari, is a sweet and sliced variation of the tuber that has been marinated in vinegar and sugar. Though often found pink, it is actually yellow in coloring, as the pink comes from artificially added ingredients like beet juice or from the pickling process itself.
From ehow.com
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Jul 29, 2017 - When you think of pickled ginger, the sweet and sour neon-pink pile served alongside sushi at Japanese restaurants probably comes to mind. But did you know it's easy to make an all-natural version at home? Be sure to use unseasoned rice vinegar here; the seasoned kind contains added sugar and salt. If you like, you can use cider vinegar or white wine vinegar instead.
From pinterest.com
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preheat oven t o 180 c (350 f) on bake, not fan. peel and slice sweet potatoes, then toss in oil and salt. spread potato slices evenly onto a baking sheet. roast for 15 minutes, then turn pieces over and roast for a further 10-15 minutes, till golden. remove sweet potato pieces from oven and cool.
From recipewinners.com
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Jan 29, 2020 · Taming Ginger’s Heat. Mature ginger is a bit tougher and more fiery than the fresh young ginger, so it needs to be cooked lightly or quickly cured with salt before pickling. Toss the sliced ginger with kosher salt and let it sit for at least 30 minutes before pickling. The salt will soften the ginger and tame its heat at the same time.
From thekitchn.com
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All of the amounts are approximate. Just a light sprinkle of salt and enough plum vinegar to cover the ginger. As a rule of thumb, the amount of salt should be 4% the amount of ginger, so you can approximate with the proportion of 100 g ginger to 4 g salt. Recipe by Nanako. more.
From cookpad.com
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