Pickled Ginger For Sushi And Sashimi Food

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.

PICKLED GINGER FOR SUSHI AND SASHIMI

Steps:

• Gather the ingredients.
• Peel the ginger root.
• Slice the peeled ginger root super thin.
• Rub the salt and sliced ginger together with your clean hands. Really give it a good massage. Let the salted ginger sit in a bowl, covered, for 6 hours or overnight (a few extra hours won't hurt) in the refrigerator.
• Rinse the ginger under cold water to remove excess salt.
• Again using clean hands, squeeze the ginger hard to release most of the liquid. Discard the liquid. Loosely pack the ginger into a clean, sterilized 1/2-pint canning jar.
• Put the rice vinegar, water, and sugar or honey into a small, non-reactive pot. Stir over medium heat until the sugar has completely dissolved. Raise the heat and allow the mixture to come to a boil. As soon as it does, turn off the heat.
• Pour the liquid brine over the ginger. Use the back of a spoon to press out any air bubbles and ensure the ginger is completely immersed in the brine.
• Cover tightly and store in the refrigerator for up to 6 months. For longer storage at room temperature, process in a boiling water bath for 10 minutes (adjust the time for high altitude canning ).
• Enjoy!

PICKLED GINGER FOR SUSHI

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").

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.