Japanese Pickled Ginger Canning Food

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)

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.

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.

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.

PICKLED GINGER

Steps:

• Using a mandolin, carefully slice ginger (paper thin) and then radishes; place radish slices in jars and set aside. Place sliced ginger in a pot of boiling water and process for 7 to 8 minutes. Drain well before sprinkling with salt; let it sit for 30 minutes. Dry the slices with paper towels before transferring them to the jars with radishes.
• In a small pot over medium heat, combine rice vinegar with granulated sugar; stir until sugar dissolved. Increase the heat to medium-high and bring vinegar mixture to a boil. Pour immediately over the ginger slices in the prepared jars.
• Let the jars cool, stirring occasionally without disturbing the radishes at the bottom. Close the lid and transfer to the fridge. About 8 to 12 hours later, remove the discolored radish slices from the jars and discard them. Place jars back in the refrigerator until ready to serve. It keeps for 2 months. Makes 2 -250 ml jars.