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My review
Homemade Pickled Ginger (Gari)
Phoena
"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."
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Ingredients
45 m servings 14 calsOriginal recipe yields 32 servings (1 1/2 cups)
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Directions
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- 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.
Footnotes
- For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.
Nutrition Facts
Per Serving: 14 calories; 0.1 g fat; 3.3 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 83 mg sodium. Full nutrition
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Reviews
Read all reviews 2631 Ratings
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Most helpful positive review
7/9/2008
It is nice to know how to make our own pickled ginger. I sliced the ginger thin when it was raw, then added it to the boiling vinegar mixture and simmered it for about 5 minutes. I then put it i...
Most helpful critical review
8/8/2010
The recipe does not say whether to wash off the salt. I did not, and the ginger turned out too salty.
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8/8/2010
The recipe does not say whether to wash off the salt. I did not, and the ginger turned out too salty.
7/9/2008
It is nice to know how to make our own pickled ginger. I sliced the ginger thin when it was raw, then added it to the boiling vinegar mixture and simmered it for about 5 minutes. I then put it i...
11/18/2007
Very good. Surprised at how easy this was, just hard to wait! To peel ginger, just use a regular spoon and the skin comes right off.
9/13/2011
The pink color has nothing to do with the quality of your rice vinegar. Only very young ginger will turn pink during the pickling process. The ginger root you buy at your supermarket is not youn...
10/30/2008
Good recipe. I used apple cider vinegar with a dash of balsamic as I had ran out of rice vinegar (We live 150ks from nearest supply) did not have the natural pink color still tasted good and cle...
8/7/2010
I used my mandolin slicer for my ginger and still it didn't turn out as thin as I like. (I like mine paper thin) I'm still trying to figure out how to get it thin enough... The flavor was reall...
5/24/2010
Fantastic! Only stored it for 2 days in the fridge and it was great. Sliced it thin on my mandoline before. It didn't turn pink, but my rice vinegar might have been "okay" quality. I aslo us...