Freshly Harvested Ginger: How to Make Candied & Pickled Ginger
Recipes in this Video
Pickled ginger, known as gari, is a traditional Japanese condiment often served with sushi. It serves to cleanse the palate between different types of sushi, enhancing the dining experience. This vibrant pink delicacy is made from young ginger, which is prized for its tender texture and mild flavor. Today, pickled ginger is enjoyed not only in Japan but also globally, often accompanying various Asian dishes and fusion cuisine.
Ingredients
- ●young ginger
- ●rice vinegar
- ●sugar
- ●salt
- ●water
- ●food coloring
Instructions
- 1Peel the young ginger using a spoon to remove the skin gently.
- 2Slice the ginger thinly using a sharp knife or mandoline.
- 3Combine rice vinegar, sugar, salt, and water in a bowl and stir until dissolved.
- 4Add the sliced ginger to the vinegar mixture and stir to coat.
- 5If desired, add a few drops of food coloring to achieve a pink hue.
- 6Transfer the ginger and liquid to a clean jar, ensuring the ginger is submerged.
- 7Seal the jar and refrigerate for at least 24 hours before using.
- 8Allow the ginger to pickle for up to a week for best flavor.
Ingredient Alternatives
rice vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar adds a fruity note while being healthier.
sugar
Healthier: honey
Cheaper: brown sugar
Honey provides sweetness with fewer calories.
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