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Crisp, tangy, and slightly sweet, this homemade Japanese pickled ginger (Gari) is incredibly easy to make. It's the perfect zesty palate cleanser for sushi and a vibrant condiment for salads and sandwiches, ready with just a few simple ingredients.
Prepare the Ginger
Make the Pickling Liquid
Pickle and Store
Crisp, tangy, and slightly sweet, this homemade Japanese pickled ginger (Gari) is incredibly easy to make. It's the perfect zesty palate cleanser for sushi and a vibrant condiment for salads and sandwiches, ready with just a few simple ingredients.
This japanese recipe takes 50 minutes to prepare and yields 8 servings. At 55.39 calories per serving with 0.6g of protein, it's a beginner-friendly recipe perfect for side.
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For a refined sugar-free version, you can substitute the granulated sugar with an equal amount of honey or maple syrup. Note that this will alter the flavor profile slightly.
Add a few thin slices of red chili or a pinch of red pepper flakes to the pickling liquid for a spicy kick.
Infuse the pickling liquid with a star anise or a few slices of lemon peel for an added layer of aroma and flavor. Remove the aromatics before pouring the liquid over the ginger.
Ginger is renowned for its ability to soothe the digestive system, alleviate nausea, and promote healthy digestion by stimulating digestive enzymes.
The active compound in ginger, gingerol, has powerful anti-inflammatory and antioxidant effects, which can help reduce inflammation and pain in the body.
Ginger is packed with antioxidants that help protect your cells from damage caused by free radicals, contributing to overall health and well-being.
A typical 2-tablespoon (50g) serving of homemade pickled ginger contains approximately 15-25 calories, primarily from the sugar used in the pickling liquid.
Yes, in moderation. Ginger itself is very healthy, known for its anti-inflammatory and digestive benefits. However, pickled ginger contains added sugar and sodium, so it should be enjoyed as a condiment rather than a main food item.
Only very young ginger contains the compounds (anthocyanins) that react with vinegar to produce a natural pale pink color. If you use mature ginger, it will not turn pink. The optional beet slice is a common trick to guarantee a beautiful pink hue regardless of the ginger's age.
When stored in a sealed, sterilized glass jar in the refrigerator, homemade pickled ginger can last for up to 6 months. Always use a clean utensil to remove it from the jar to avoid contamination.
Young ginger has thin, papery skin, a milder flavor, and a more tender, less fibrous texture. Mature ginger has a tougher, thicker skin, a more pungent and spicy flavor, and is more fibrous. Young ginger is highly preferred for pickling.
Rice vinegar is traditional and best for its mild, slightly sweet flavor that complements the ginger. You could substitute with apple cider vinegar or white wine vinegar, but they will impart a stronger, different flavor. Avoid using harsh distilled white vinegar.
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