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Homemade Pickled Ginger Recipe

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Boiling, Mixing
  • Cuisine: Japanese
  • Diet: Gluten Free, Vegan, Vegetarian
Homemade Pickled Ginger

Description

This homemade pickled ginger recipe, also known as gari, brings a bright and clean flavor and satisfying crispness to your meals. It’s surprisingly easy to make at home and tastes far better than anything store-bought. You can even customize the sweetness to your liking. The blanching process is also essential to mellow its sharpness.

Ingredients

  • 8 ounces fresh ginger (young ginger preferred)
  • 1 cup rice vinegar (unseasoned)
  • 1/2 cup water
  • 1/4 cup sugar (adjust to taste)
  • 1 teaspoon salt

Instructions

  1. Prepare Ginger: Peel the ginger and slice it very thinly using a mandoline or sharp knife.
  2. Blanch Ginger: Bring a pot of water to a boil. Add the sliced ginger and blanch for 1 minute.
  3. Drain Immediately: Drain the ginger and transfer it to a bowl of ice water. Let it sit for 10 minutes to stop the cooking process.
  4. Make Brine: In a saucepan, combine rice vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt are dissolved. Do not boil.
  5. Cool Brine: Remove the brine from the heat and let it cool slightly.
  6. Drain Ginger Again: Drain the ginger from the ice water and pat it dry with paper towels.
  7. Pack Ginger: Pack the ginger slices tightly into a clean glass jar.
  8. Pour Brine: Pour the cooled brine over the ginger, making sure all the slices are submerged.
  9. Seal and Refrigerate: Seal the jar and refrigerate for at least 24 hours before serving. The flavor will continue to develop over time.
  10. Shake Gently: After the first 24 hours, shake the jar gently to distribute the brine evenly.
  11. Taste and Adjust: After 2 days, taste the ginger and add more sugar or salt to the brine, if needed and let sit for another 24 hours before serving.

Notes

  • Ginger Type: Young ginger has thinner skin and a milder flavor. If using older ginger, peel it more thoroughly.
  • Sugar Substitute: You can use honey or maple syrup instead of sugar for a different flavor profile.
  • Make Ahead: This pickled ginger can be made up to 2 weeks in advance.
  • Storage: Store in the refrigerator in an airtight container for up to 1 month.
  • Reheating: Not applicable; serve cold.
  • Serving Suggestions: Serve with sushi, sashimi, add to rice bowls, salads, or as a condiment for grilled meats. For a delicious complement, try these Hawaiian Bbq Pulled Pork.

Nutrition

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Keywords

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