Pickled ginger (gari) – a Japanese cuisine recipe, almost no Japanese dish is complete without ginger. Pickled ginger is very easy to make at home, but there is one “but”. You can achieve a pink color only with the addition of some dyes, since ginger itself acquires such a color only when it is pickled young. Not so young ginger arrives on the shelves of European countries. You can paint over pickled ginger with beet juice, but it’s still better to get a clean taste of ginger, albeit white, than mixed with beets or other dye. The beneficial properties of ginger are not reduced at all, pickled ginger has the same properties as fresh or dried ginger.
Pickled ginger ingredients
- Ginger 200 g
- Rice vinegar 250 ml
- Water 120 ml
- Salt 1-2 tsp
- Sugar 3 tbsp
Pickled ginger recipe
To prepare the recipe, pickled ginger gari peel the root of fresh ginger or scrape it off. After the peeled ginger root, gently rub with salt and leave for a day.
Pour water and vinegar into a small bowl, add sugar and mix to dissolve the sugar. Rinse the salted ginger, cut it into thin plates with a grater and pour over the cooked marinade.
Pickled ginger for a week, and you can store it in the refrigerator for several months. Not only ginger, but also pickle with pickled ginger, can be useful for cooking various dishes.