Pickled Ginger Gari Recipes

HOMEMADE PICKLED GINGER (GARI)

Steps:

• 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.

HOMEMADE PICKLED GINGER -- GARI

Steps:

• 1. Cut the ginger into fair size chunks (1-1/2 to 2 inches) and place them in a bowl. sprinkle with salt, stir to coat and let stand for 30 minutes or more. drain and transfer ginger to a clean jar.
• 2. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil and pour the boiling liquid over the ginger root pieces in the jar.
• 3. Allow mixture to cool on kitchen counter. Put lid on the jar and store in the refrigerator for one week minimum.
• 4. The liquid will change color to a slight pink hue in a few minutes. Don't be alarmed ! It is the reaction of the rice vinegar and sugar that causes the change. Only quality rice vinegar will do that. NOTE: red food coloring is usually added to commercially produced pickled ginger to give it a pleasing color.
• 5. Now, for a VERY important final step. The ginger MUST be sliced paper thin !!! When you have accomplished that, put sliced ginger (GARI) back in the refrigerator.
• 6. Serve GARI with any Asian meal as a palate cleanser. It has a slight bite to it, but belongs with sashimi (raw fish or seafood) and sushi.
• 7. NOTE: Ginger root is available in two forms: young and mature. young roots, also called green or spring ginger, has a pale, thin skin that requires little or no peeling, is very tender and has a milder flavor.

PICKLED GINGER (GARI)

Steps:

• Peel the ginger root.
• Cut the ginger into medium-sized pieces and salt it.
• Leave the ginger in a bowl for 30 minutes.
• Put the ginger into a jar.
• Mix rice vinegar and sugar in a pan and bring to a boil.
• Pour the hot mixture of vinegar and sugar on the ginger.
• Cool, then cover with a lid and place in the refrigerator.
• In a week, the ginger change its color to light pink.
• Slice thinly to serve.
• The pickled ginger lasts about a month in the fridge.

EASY PICKLED GINGER (GARI)

Steps:

• Sterilise the jar or jars you'll be using to store the ginger.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
• Using a spoon, peel the ginger. Remove any brown spots left on ginger.
• Using a vegetable peeler or mandolin on a super-thin setting, slice pieces of ginger.
• Put salt on ginger, stir and allow to sit for 5 minutes.
• Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.
• Drain water, and squeeze excess liquid from the ginger. Set the ginger aside to drain further on some paper towel.
• Prepare your pickling liquid by placing the water, rice wine vinegar and sugar in a non-reactive saucepan.On a medium heat, stir to dissolve the sugar. Increase heat, and boil for 30 seconds.
• Place your ginger pieces into the sterilised jars.Pour the pickling liquid on top.
• Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.Can be eaten once cooled, but I prefer to enjoy about 24 hours after preparing to let the flavours develop.

GARI: JAPANESE PICKLED GINGER

Steps:

• Gather the ingredients.
• Wash the young ginger root and scrape off any brown spots with a spoon. Then scrape off all the skin with a scraper or peel the ginger by hand.
• Slice the ginger thinly and salt the slices. Leave salted ginger slices in a bowl for about 1 hour.
• Dry the ginger slices with paper towels and put them in a sterilized, heat-resistant container or jar.
• Mix the rice vinegar and sugar in a pan and bring to a boil until the strong vinegar aroma has evaporated.
• Pour the hot vinegar and sugar mixture over the ginger slices. If you want to keep the ginger spicy, pour out the liquid after about 1 minute. Otherwise, let the mixture sit for 2 to 3 minutes.
• Drain the slices in a colander and let them cool by placing them on a paper towel in a single layer. The pickled ginger should change its color to light pink; if you are using old ginger, it might not turn pink naturally.
• With clean hands, squeeze the liquid out of the slices and place them in a jar.