HOW TO MAKE PICKLED GINGER
Steps:
- Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.
HOMEMADE PICKLED GINGER (GARI)
Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.
Provided by Phoena
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 32
Number Of Ingredients 4
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.
Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.4 mg, Sugar 2.2 g
PICKLED GINGER
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Peel and thinly slice a 4-inch piece of ginger; put in a small jar. Pierce 1 or 2 Thai chiles with the tip of a knife; add to the jar. Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.
QUICK PICKLED GINGER
Steps:
- Put all the ingredients in a small jar and stir. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet. The ginger may be refrigerated for up to 2 weeks.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 150 milligrams, Sugar 7 grams
PICKLED GINGER
Steps:
- Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.
GARI: JAPANESE PICKLED GINGER
You can easily make Japanese pickled ginger, also called sushi ginger or gari. It will last in the refrigerator for up to a year.
Provided by Setsuko Yoshizuka
Categories Condiment
Time 30m
Yield 32
Number Of Ingredients 4
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.
Nutrition Facts : Calories 75 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 83 mg, Sugar 13 g, Fat 0 g, ServingSize 24 to 32 servings, UnsaturatedFat 0 g
PICKLED GINGER FOR SUSHI
I love pickled ginger and this really does taste (and look) like the ginger that you get in the sushi restaurant. I adapted a recipe from a Fish and 'Shellfish cookbook.
Provided by gingerkitten D
Categories Japanese
Time P4D
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Peel the ginger and slice it as thin as humanly possible.
- Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
- Place ginger in a mixing bowl and refrigerate for several hours.
- After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
- Put ginger in a clean jar.
- Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
- Stir until the sugar is dissolved.
- Pour over ginger and allow to cool slightly.
- Seal the jar and allow to"cure" in the refrigerator for at least 3 days.
- (This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").
PICKLED GINGER
Provided by Susan Herrmann Loomis
Categories condiments
Time 15m
Yield About one-and-a-half to two quarts
Number Of Ingredients 6
Steps:
- Place sliced ginger in a large bowl and cover with boiling water. Let stand for two minutes, then drain. Place the ginger in a sterilized container.
- Combine the remaining ingredients in a large, stainless-steel pot and stir over medium heat just until the sugar and salt dissolve. Pour over the ginger and let cool.
- When the mixture is cool, cover and refrigerate for 24 hours before using. The pickled ginger will keep indefinitely, refrigerated.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 234 milligrams, Sugar 13 grams
PICKLED GINGER
recipe by Chefs Anne and David Gingrass, tweaked by me. I know it's so easy to go and buy pickled ginger. But when I have a client that gives me so much fresh I just had to find a recipe! You can use all rice wine vinegar. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.
Provided by Rita1652
Categories Japanese
Time 35m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Peel ginger and slice very thin on a slicer with the grain.
- Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat.
- Drain the water.
- Combine all other ingredients and bring to a boil.
- Remove from the fire and add the ginger.
- Allow to sit at room temperature until cool and then refrigerate.
- Keeps for more than a month if covered tightly.
- The juice is very good to use for vinaigrette's and marinades.
Nutrition Facts : Calories 66.1, Fat 0.6, SaturatedFat 0.4, Sodium 440, Carbohydrate 14.9, Fiber 2, Sugar 5.2, Protein 1.3
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