Now you don’t need to go to any country for having the delicious and famous foods of the respective country. Here I am presenting you the Japanese pickled ginger recipe which you will love to make and serve. Pickled ginger, also known as Gari or Sushi ginger, is popular in Japanese cuisine. It is often served alongside sushi, sashimi, and other seafood dishes to cleanse the palate and enhance the flavors of the food.
Pickled ginger is made from a young ginger root that is thinly sliced and marinated in a mixture of vinegar, sugar, and salt. While it is widely available in Japanese restaurants and grocery stores, it is also easy to make at home. In this article, we will discuss how to make quick pickled ginger at home and explore its health benefits.
PICKLED GINGER BENEFITS
Pickled ginger not only adds flavor to your dishes, but it also has several health benefits. Ginger is a natural anti-inflammatory and antioxidant, which makes it great for reducing inflammation in the body and boosting your immune system. It is also known to help with digestion, relieve nausea, and lower cholesterol levels.
PICKLED GINGER INGREDIENTS
To make quick pickled ginger, you will need the following ingredients:
- Young ginger root
- Rice vinegar
- Sugar
- Salt
YOUNG GINGER VS MATURE GINGER
As I mentioned above, I am using young ginger because of the differences which you can look below here:
Young ginger is harvested earlier in its growth cycle and has a thinner skin that can be easily peeled. It is typically juicier and tenderer, with a milder flavor and a slight sweetness. Young ginger is often used in Asian cuisine and is a common ingredient in dishes like stir-fries, soups, and curries.
Mature ginger, on the other hand, is harvested later in its growth cycle and has a tougher skin that can be more difficult to peel. It has a stronger flavor and a more pungent aroma, with a slight spiciness that builds over time. Mature ginger is often used in Western cuisine and is a key ingredient in baked goods like gingerbread, as well as in marinades, sauces, and dressings.
HOW TO MAKE PICKLED GINGER (AKA GARI OR SUSHI GINGER)
- Peel the ginger root and slice it thinly using a sharp knife.
- In a small saucepan, heat the rice vinegar, sugar, and salt over medium heat until the sugar and salt dissolve.
- Add the sliced ginger to the saucepan and let it simmer for about 1 minute.
- Remove the saucepan from the heat and let it cool to room temperature.
- Transfer the pickled ginger and the liquid to a sterilized jar and store it in the refrigerator for up to a month.
HOW TO STORE PICKLED GINGER
Here I have some tips to store pickled ginger properly:
Pickled ginger should be stored in the refrigerator to maintain its freshness. It can be stored in the jar it came in or transferred to an airtight container. Make sure to seal the container tightly to prevent air from getting in, which can cause the ginger to dry out.
Moisture can cause pickled ginger to become mushy and lose its flavor. Make sure to keep the ginger away from any moisture, such as condensation or water droplets. If the ginger is in a jar, wipe the lid and jar dry before storing it in the refrigerator.
When removing pickled ginger from the jar or container, make sure to use a clean utensil. This will prevent any bacteria from getting into the jar and contaminating the ginger. You can use a fork, chopsticks, or a spoon to remove the ginger from the jar.
Before using pickled ginger, make sure to check for any mold or discoloration. If you notice any mold or discoloration, discard the ginger immediately. Mold or discoloration is a sign that the ginger has gone bad and can cause food-borne illness if consumed.
WAYS TO SERVE PICKLED GINGER
Pickled ginger can be served in different textures and styles, like:
- Serve it alongside sushi, sashimi, or other seafood dishes to cleanse the palate.
- Add it to stir-fries or noodle dishes for extra flavor.
- Use it as a topping for sandwiches or burgers.
- Chop it up and add it to salads for a tangy kick.
STORAGE TIPS
It can be made in advance and is really tasty when used with meals, especially at dinner. It can be stored in a fridge and can be used for more or less than 1 month.
QUICK PICKLED GINGER
Ingredients
- 10 ounces ginger (young ginger preferred)
- ½ cup rice vinegar
- ½ cup boiling hot water
- ¼ cup honey or maple syrup
- 1 teaspoon kosher salt
Instructions
- Prep the ginger. Peel and thinly slice the ginger with a vegetable peeler or mandoline (see my tips above).
- Add the ginger. Place the thinly sliced ginger into a glass storage container.
- Add everything else. Add the vinegar, hot water, honey, and salt, then stir to combine everything together.
- Let it pickle! Place the lid on the jar and let sit at room temperature for 1 hour, then refrigerate for at least 4 hours before enjoying. Always make sure to remove the ginger with fresh utensils, to not introduce bacteria into the container and allow it to store longer.
LISA’S TIPS
- This recipe makes about 1 cup of pickled ginger. I’ve put the serving size at 2 tablespoons (which makes it a great nibble throughout the day), but you can certainly enjoy more than this amount in recipes.
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