Description
Pickled ginger, or gari, is a tangy-sweet condiment made by thinly slicing young ginger and pickling it in rice vinegar, sugar, and salt. Its vibrant flavor and tender texture make it a staple in Japanese cuisine, often served with sushi or sashimi as a palate cleanser. This simple homemade recipe brings the fresh, zesty taste of gari to your kitchen, using natural ingredients and easy steps. Perfect for beginners, it’s a versatile addition to salads, wraps, or even cocktails, making it a must-try recipe for anyone who loves experimenting with bold, unique flavors
Ingredients
Scale
- 200 grams of young ginger (peeled and thinly sliced)
- 1 cup rice vinegar
- ½ cup granulated sugar
- 1 teaspoon salt
Instructions
1. Prepare the Ginger
- Peel the young ginger using a spoon or vegetable peeler.
- Slice it as thinly as possible with a knife or mandolin.
- Sprinkle the slices with salt and let them sit for 30 minutes to draw out moisture and enhance flavor.
2. Blanch the Ginger
- Bring a pot of water to a boil.
- Add the salted ginger slices and blanch them for 2-3 minutes to soften and mellow the flavor.
- Drain and pat the ginger slices dry with paper towels.
3. Make the Pickling Solution
- In a small saucepan, combine the rice vinegar and sugar.
- Heat over medium heat, stirring until the sugar dissolves completely. Avoid boiling.
- Allow the pickling solution to cool to room temperature.
4. Assemble the Pickled Ginger
- Place the prepared ginger slices into a sterilized glass jar.
- Pour the cooled pickling solution over the ginger, ensuring all slices are fully submerged.
- Seal the jar tightly.
5. Store and Wait
- Refrigerate the jar for at least 48 hours to allow the flavors to develop.
- Properly stored in the refrigerator, the pickled ginger will last up to 2 weeks.
Notes
- Choose Young Ginger: For the best texture and flavor, use fresh young ginger. It’s tender, less fibrous, and often produces a natural pink hue during pickling.
- Achieving the Pink Hue: The pink color happens naturally with young ginger due to anthocyanins. Older ginger will remain white. Avoid artificial food coloring for a natural look.
- Adjust the Sweetness: If you prefer a less sweet pickled ginger, reduce the amount of sugar in the pickling solution or use a natural sweetener like honey or stevia.
- Sterilize the Jar: Ensure your glass jar is properly sterilized before adding the ginger to prevent spoilage and extend shelf life.
- Storage Tips: Always store pickled ginger in an airtight container in the refrigerator. Use clean utensils when serving to avoid contamination.
- Experiment with Flavors: Add spices like star anise or chili flakes to the pickling solution for a unique twist on traditional gari.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Pickles
- Cuisine: Japanese
Nutrition
- Serving Size: 35 kcal
- Sugar: 7 g
- Sodium: 200 mg
- Carbohydrates: 8 g
- Fiber: 0.5 g