Japanese Style Pickled Ginger

This authentic Japanese pickled ginger, known as gari, is a delightful condiment that balances sweet and savory notes with a refreshing crunch. Made from thinly sliced young ginger root, rice vinegar, sugar, and salt, it develops a beautiful pale pink hue naturally during the pickling process. The texture is tender yet crisp, making it an ideal palate cleanser between pieces of sushi or a vibrant addition to rice bowls and salads. This quick-pickling method allows the flavors to meld beautifully within hours, offering a zesty, aromatic experience that enhances any meal. It is a versatile pantry staple that adds a burst of flavor and color to your table, perfect for both everyday cooking and special occasions.

Cooking Method: Blanching, Pickling

Cuisine: Japanese

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 126.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

This authentic Japanese pickled ginger, known as gari, is a delightful condiment that balances sweet and savory notes with a refreshing crunch. Made from thinly sliced young ginger root, rice vinegar, sugar, and salt, it develops a beautiful pale pink hue naturally during the pickling process. The texture is tender yet crisp, making it an ideal palate cleanser between pieces of sushi or a vibrant addition to rice bowls and salads. This quick-pickling method allows the flavors to meld beautifully within hours, offering a zesty, aromatic experience that enhances any meal. It is a versatile pantry staple that adds a burst of flavor and color to your table, perfect for both everyday cooking and special occasions.

Ingredients

10 ounce Gr sliced ginger
1 cup Rice vinegar
1/2 cup Or more sugar
1 tablespoon Salt
1/3 cup Water

Directions

1
Peel the ginger and slice it into very thin strips using a vegetable peeler or mandoline.
2
Soak the sliced ginger in ice water for at least one hour to remove excess starch and mild the flavor.
3
Drain the ginger thoroughly and pat dry with paper towels.
4
Bring a small pot of water to a boil and add the salt.
5
Blanch the ginger in the boiling salted water for 10 seconds, then drain immediately.
6
Rinse the blanched ginger under cold water to stop the cooking process and drain well.
7
In a saucepan, combine rice vinegar, sugar, and water.
8
Heat the mixture over medium heat, stirring until the sugar and salt are completely dissolved.
9
Remove the vinegar mixture from heat and let it cool to room temperature.
10
Pack the drained ginger into a clean, sterilized jar.
11
Pour the cooled vinegar mixture over the ginger, ensuring it is fully submerged.
12
Seal the jar and refrigerate for at least 24 hours before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 126.9kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 14627.1mg610%
Total Carbohydrate 30.2g11%
Dietary Fiber 0.0g0%
Sugars 30.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use young ginger (shin-shoga) if available, as it has less fiber and a milder flavor, resulting in a more tender pickle.

A vegetable peeler is the best tool for slicing the ginger thinly and evenly; a food processor will mash the ginger.

The ginger will turn a beautiful pink color naturally due to a chemical reaction between the ginger and the acid in the vinegar. No artificial coloring is needed.

Store in the refrigerator for up to 3 months. The flavor will deepen over time.

If the ginger floats, place a small glass weight or a zip-top bag filled with water on top to keep it submerged.

Keywords: pickled ginger, gari, japanese, sushi, condiment, ginger, rice vinegar, sweet, tangy, palate cleanser, pink ginger, vegetarian, vegan, preserved, recipe, asian cuisine, quick pickle, homemade, snack, side dish

Read it online: https://www.chefs-mate.com/recipe/japanese-style-pickled-ginger/

Chefs Mate

Japanese Style Pickled Ginger

Nutrition Facts